Chateau Greysac Cru Bourgeois Medoc 2015 750 mL

"For the French in Bordeaux, driving past a historical estate must be like driving past a barn in Chilliwack for us – you really don’t think much about who built it or when, and you only care if it grows something you want. Likewise, nobody cared about the 1700s-era Greysac estate until in 1974, Château Greysac was sold to Baron François de Gunzburg, who created a holding company with the Italian family Agnelli, owner of Ferrari and Fiat, modernized the facility and started to squeeze good juice. Situated near the top of the Médoc, Greysac is more influenced by the whims of the Atlantic so vintage variance is pronounced but this 2015 is way-fab. Nearly equal Cabernet Sauvignon and Merlot, a medium-to-full body with soft but pronounced tannins and baking spice" - Jordan Carrier, Everything Wine Vintage room consultant

Sku: 83527
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Chateau Greysac Cru Bourgeois Medoc 2015 750 mL

"For the French in Bordeaux, driving past a historical estate must be like driving past a barn in Chilliwack for us – you really don’t think much about who built it or when, and you only care if it grows something you want. Likewise, nobody cared about the 1700s-era Greysac estate until in 1974, Château Greysac was sold to Baron François de Gunzburg, who created a holding company with the Italian family Agnelli, owner of Ferrari and Fiat, modernized the facility and started to squeeze good juice. Situated near the top of the Médoc, Greysac is more influenced by the whims of the Atlantic so vintage variance is pronounced but this 2015 is way-fab. Nearly equal Cabernet Sauvignon and Merlot, a medium-to-full body with soft but pronounced tannins and baking spice" - Jordan Carrier, Everything Wine Vintage room consultant

Sku: 83527
Country

France

Region

Bordeaux - Medoc

Wine Style

Red

Grape

Red Blend

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  • Deep ruby garnet with red berry flavors combined with notes of spice and bell pepper in the background. Pairs with all meats, poultry, wild mushrooms and strong cheeses.
  • The vineyard sits on 150 acres of a clay and limestone matrix with vines averaging 20 years old.
  • Pre-fermentation maceration lasts two days and cuvaison for 4–5 weeks after alcoholic fermentation in thermo regulated stainless steel and cement tanks. Malolactic fermentation is in oak. 12 months oak ageing with lees stirring for three months.

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