Château Carbonnieux 2019, Pessac-Léognan Cru Classé - Parker 91
€48.90
(€65.20 L)
Tax included
Elegant, powerful, well-balanced – ideal with beef tenderloin, lamb and aged hard cheese.
Château Carbonnieux - 2019
Origin : Pessac-Léognan, Bordeaux, France
Type : Red wine
Grape varieties : Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc
Classification : Cru Classé de Graves
Surface : Approximately 50 hectares for the red wine
Tasting Notes
Colour: Deep ruby red with violet highlights.
Nose: Expressive and refined, with aromas of ripe red and black fruit (blackcurrant, black cherry), violets, graphite and cedar, enriched by notes of vanilla, liquorice and mocha from the ageing process.
Palate: A supple, precise attack, with fine, well-polished tannins. The mid-palate is structured but silky, with flavours of black fruit, sweet spices and light smoke. The finish is persistent, fresh and elegant, typical of the great Graves.
Critic
Scores :
- James Suckling: 93/100
- Wine Advocate (Robert Parker): 91/100
- Decanter: 92/100
Suggested pairings
Ideal with grilled rib of beef with vine shoots, roast leg of lamb with herbs, or duck with figs and green pepper. It also goes very well with a filet mignon of pork with forest mushrooms or a rack of veal with chanterelle mushrooms. On a cheese platter, try a Cantal entre-deux, a Laguiole or a mature ewe's milk tomme. For simmered dishes, it goes perfectly with beef stew with carrots or spring lamb navarin.
| 18 Items |
Data sheet
| Volume | 0,75l |
| Vintage | 2019 |
| Alcohol | 14,5° |
| Allergens | Contains sulphites. |
| Packing | OWC 6 bottles |
| Vines | Cabernet Sauvignon 60%, Merlot 30%, Cabernet Franc 5%, Petit Verdot 5% |
| Storage advice | Great cellaring potential |
| Consumption guidelines | Drink between 16 and 18°C. |
| Taste | Dry |
| Producer | SCEA A. Perrin et Fils, 33850 Léognan, France |
| Bottling | Mis en bouteille au Château |
| Environmental certification | High environmental value |
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Elegant, powerful, well-balanced – ideal with beef tenderloin, lamb and aged hard cheese.