Château Carbonnieux 2014

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Château Carbonnieux 2014

Pessac Leognan Grand cru Red | 13.5°

Ref : 471653

45.00 45, 00

Bottle 75 cL

i.e. 60 € / liter

6  product(s) soldsince yesterday

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  • Keeping level 2025
  • Service temperature 18°
  • Grapes Merlot
    Cabernet Franc
    Cabernet Sauvignon

Our food and wine pairings

  • Red meats
  • Strong cheese
  • Game

Our oenologists' opinion

Powerful bouquet

Garnet colour with a fuchsia red hue, dark and dense, opaque and shiny; open and spicy nose, with notes of redcurrant, red cherry and pepper, woody notes, a hint of peony; fairly supple attack, with notes of redcurrant and roasted wood, tannins that are still fairly green; finish on tension, good power, nice character, medium body.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Founded in 1740 by the Benedictine monks of the Abbey of the Holy Cross, the Castle Carbonnieux is one of the oldest estates of Bordeaux.

Domain and appellation

  • Château Carbonnieux

    Located in the Pessac-Leognan appellation, it is now owned by the Perrin family. In 1959, the castle was classified Grand Cru in the classification of the wines of Graves, the Red and White.
    • Terroir: Located in Léognan in Gironde, this large field of 92 hectares of vineyards is located on a beautiful gravel crest, which is naturally drained and rests on clay-limestone tertiary base.


    • Viticulture: Sustainable farming is favored in order to preserve the vineyards. The harvest is done manually.


    • Vinification: The wine is fermented at a low temperature in temperature-controlled stainless steel tanks for 28 days. Aging is done in oak barrels (35 to 40% new) for a period of 15-18 months.
  • Grapes Merlot, Cabernet Franc, Cabernet Sauvignon
  • Grapes
    • Merlot : 30.0%
    • Cabernet Franc : 10.0%
    • Cabernet Sauvignon : 55.0%

Your cellarman's advice

Further information