Complex and delicate, Château Rayssac 2009 benefits from polished tannins and a sturdy character. Full bodied and spicy, its blackberry,moka and bitter orange aromas will delight amateurs of mature and sharp wines. Ready to drink, it can also be kept in your cellar for the next 3 to 4 years.

 

Composition: 

Merlot 25 %, Cabernet Franc 15%, Cabernet Sauvignon 10%, Grenache 35%, Syrah 15%

 

Tasting advice:

Food pairing: cured meats, grilled meats, dishes.

Temperature : 16 °C (=61°F)
Ageing: between 8 and 10 years.

 

Soil:

Clay and Limestone, Aragon Clay, Ventenac Clay

Density: 4 000 stocks/ha

Yield:

35 hl/ha

 

Alcohol content:

13,5 °

 

Winemaking:

Traditional, long fermentation (1 month)

Breeding in concrete vats.

 

Bottled in April 2012.

 

Packaging:

Bottles : “Bordelaises - Elite”

(height : 315 mm)

Bar code :376 019 808 009 9

Box : 6 lying bottles with a separator