Château de Cerons 2009
Ref : 480649
Bottle 75 cL
i.e. 29.20 € / liter
1 product(s) sold since yesterday
- Keeping level 2024
- Service temperature 8°
Our food and wine pairings
- Foie gras
- Strong cheese
Recipe idéasTarte au chocolat praliné et caramel au cacao
Our oenologists' opinion
This straw-colored wine is an incredible concentrate of greed at all the steps of the tasting. Its nose recalls the vanilla, the white chocolate and the dried apricot. In mouth, the acidulous taste of the attack, mixed with its greediness, creates a good balance. Notes of orange peels add power to the whole. Round, plump and tasteful, the finish ends this moment on a high note.
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.
Style ? Dry wines are acidic, lively and fresh while sweet wines are soft and feel round in the mouth.
Do you know ?
Used in the preparation of sweet and mellow wines, the fungus Botrytis cinerea covers the grapes of a "noble rot" to concentrate their sugars and aromas.
Domain and appellation
Chateau de CeronsRegistered as a historical monument in 2008, this wine Chartreuse, built in the early eighteenth century is located in the heart of the village of Cérons in the Graves region. Bought in 1958 by the Perromat family, the castle produces a sweet wine AOC Cérons and red wines and dry white Graves appellation controlled.
- Terroir: This area of 26 hectares of vineyards is based on a fabulous land marked by two characteristics: a basement slabs of limestone covered with starfish serious alluvial and a microclimate that allows the development of Botrytis cinerea.
- Viticulture: The farming is favored in order to preserve the vineyards. The harvest is done manually.
- Vinification: Very slow pressing is recommended for botrytis grapes. Breeding is done in barrels for 18 months. This sweet wine is meant lighter in sugar than Sauternes and Barsac neighbors.
Grapes Sauvignon, Sémillon, Muscadelle
- Sauvignon : 18%
- Sémillon : 80%
- Muscadelle : 2%