2019 Chateau Saint Sulpice Bordeaux Rouge AC

WSI92+ A tried-and-true Bordeaux that never disappoints, Chateau St. Sulpice is made of about two-thirds Merlot with  Cabernet Sauvignon and Cabernet Franc making up the balance. Spicy and upfront with its cherry and roasted plum aromas, there is nice weight and balance. 
Made from a blend of Merlot, Cabernet Sauvignon and Malbec, the Bordeaux Red is typically fragrant, soft, and well balanced. A superior example of its appellation. 75% Merlot, 15% Cabernet Sauvignon, 10% Malbec. This wine is vinified as if it were a “classified growth”: Each parcel and grape variety is vinified separately. Traditional Bordeaux vinification in temperature controlled stainless steel vats. Alcoholic fermentation for 8 to 10 days at 82 degrees Fahrenheit. Maceration for 3 weeks followed by ageing in French barrels for 12 months before bottling. This approach emphasizes the natural red fruit characters.
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The 145-acre Château Saint-Sulpice estate is situated in the eponymous village in northern Entre-Deux-Mers, just south of St. Emilion and 14 miles northeast of the city of Bordeaux. The property is planted mainly with Merlot and is very carefully tended by owner-winemaker Pierre Dubergé and his son Christophe. Their spotless cellar has been recently modernized, including a battery of stainless steel tanks.

Made with the same methods of utmost quality as those used to produce classified growth Bordeaux, Château Saint-Sulpice represents an extraordinary value and rare quality.

This delicious dry white wine is a personal selection by Christophe Duberge, owner and winemaker at Château Saint Sulpice.

Terroir: For 300 years, the Dubergé family has grown wines with care and passion, uniting the best traditions of Bordeaux with a modern sensibility. The family vineyards are located in the northern reaches of the Entre-Deux-Mers where soils and climate are almost identical to the neighboring appellations of Saint-Emilion and Pomerol.

Vinification: Esprit de Saint-Sulpice is vinified at low temperature (between 64 and 68 degrees Fahrenheit) to preserve all of the wines’ freshness, vivacity and natural delicacy.