WINE INFORMATION

Château de Halié is located 80km southeast of the city of Bordeaux and 20km south of Langon, within the AOC Bordeaux and is comprised of 80 acres, 30 acres of which are planted with vines.  It has been family owned for three generations, and is now in the hands of Bruno and Elsa Dauvin who are also consulting oenologists to other Bordeaux chateaux, particularly in St. Emilion.  The soil is clay-loam with gravel, with exemplary viticulture and winemaking.  The domaine practices sustainable agriculture (certified Agriculture Raisonnée since 2006), low yields, all barrel-aging for this cuvée and bottling without filtration, all of which make for an excellent bottle of Claret.

Grapes are collected at peak maturity and vinification takes place in stainless steel and concrete tanks. Fermentation with temperature control lasts for one month. It is aged in one and two-year old barrels rather than new (in order to keep the wine's fruit flavor profiles and maintain soft tannins) for 12 months before it is  bottled unfiltered.

TASTING NOTES

On the nose this wine seems to show the blackcurrant fruit of Cabernet Sauvignon and the more savory notes of Cabernet Franc (branchy, stemmy) along with toast. This is medium plus in weight with a very smooth texture for Bordeaux (owing to its Merlot), showing off ripe tannins. The fruit of blackcurrants and wild blueberries is ripe and integrated with toasty notes.

FOOD PAIRING

Lamb, beef, and game are great partners.  Duck confit, cassoulet, beef stew and short ribs will work nicely, as the savory flavors in each will partner well and the acidity will cut through the fat.   Hearty bean dishes also work well, as do braised vegetables.

Grilled preparations, Hearty stew, Mushrooms, Red Meat, Roasted Root Vegetables