Bordeaux Supérieur Château Le Grand Verdus 1999
Château Le Grand Verdus præsenterer her deres Bordeaux Supérieur fra årgang 1999. Vinen er aftappet direkte på slottet af S.C.E.A Ph. et A. Le Grix de la Salle og har et alkoholindhold på 12,5 %. Årgang 1999 opnåede en score på 88 point og beskrives som elegant, hvilket afspejler årets særlige forhold i regionen. Vinen blev desuden anerkendt med en bronzemedalje ved Concours Général Agricole i Paris i 2001.
Bordeaux Supérieur er en regional AOC-appellation, der dækker hele Bordeaux-regionen og fik sin officielle status i 1943. Området strækker sig over cirka 12.400 hektar og fungerer som et bindeled mellem den grundlæggende Bordeaux AOC og de mere prestigefyldte kommunale appellationer. For at opnå Supérieur-statussen skal vinene overholde strengere produktionsregler. Dette indebærer blandt andet et lavere høstudbytte, højere minimumsalkohol, brug af ældre vinstokke, tættere beplantning i markerne samt et krav om mindst ni måneders lagring.
Rødvinene fra denne appellation fremstilles primært på druesorterne Merlot og Cabernet Sauvignon. Produktionen suppleres ofte af Cabernet Franc, Petit Verdot, Malbec og lejlighedsvis Carmenère, som tilsammen udgør fundamentet for områdets klassiske vinfremstilling.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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