Château Lamothe-Cissac, Cru Bourgeois Haut-Médoc, Bordeaux, France, 2018 BIN NO 3575
Château Lamothe-Cissac, Cru Bourgeois Haut-Médoc, Bordeaux, France, 2018 BIN NO 3575

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Château Lamothe-Cissac, Cru Bourgeois Haut-Médoc, Bordeaux, France, 2018 BIN NO 3575

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This delightful ruby red wine is a traditional Bordeaux with elegance and savoury fruit in abundance!

We recommend decanting the wine to open up the delicious spectrum of aromas: notes of blackcurrant and jammy fruits associated with soft spices and subtle vanilla. The palate is well-balanced with soft tannins and a very delicate finish.

Cellaring for a few years will develop a complex mix of leather, undergrowth and smoky notes - if you can resist it for that long!

An excellent companion for grilled meat, rack of lamb or after dinner with hard cheeses.

ABV 24%

Cabernet Sauvignon 58%
Merlot 35%
Petit Verdot 7%

Vegetarian

Producer Profile

In 1964, Gabriel Fabre purchased the property and took on the task of replanting the entire vineyard site and rebuilding the winery. Vincent Fabre, his son, has since taken over the management of the estate.

The 33 hectare vineyard is located partly on the commune of Cissac adjacent to Pauillac and partly on the plateau of Vertheuil contiguous with Saint-Estèphe. The gravelly subsoil is covered with a clayey limestone topsoil in some areas and a clayey gravel topsoil in other areas.

Viticulture
The vineyard is located party on the commune of Cissac adjacent to Pauillac and partly on the plateau of Vertheuil contiguous with Saint-Estèphe. The gravelly subsoil is covered with a clayey limestone topsoil in some areas and a clayey gravel topsoil in other areas. They have achieved the highest regarded sustainable certification in France, Haute Valeur Environnementale Level 3, which is a holistic programme considering four key areas: biodiversity conservation, plant protection strategy, management of fertiliser use and management of water.

Winemaking
The harvest is 100% destemmed. Modern temperature-controlled vats are used for fermentation which are perfectly suited for the vinification of fine red Bordeaux wines. Two or three times daily the wine is pumped-over to optimise the colour and tannin extraction from the skins. There is then a maceration of 4-6 weeks. Micro-oxygenation is carried out in Vat to improve the tannin structure and colour intensity.

Oak Ageing
Time: 12 Months
Type: French
% wine oaked: 100
% new oak: 25

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£22.99

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