2019-10-16

Cordier Bordeaux

Category
Red 
Grapes
80% Merlot, 20% Cabernet-sauvignon 
Producer
Country
France 
Region
Bordeaux 
Size
750 ml 
Degree of alcohol
14 % 
Serving temperature
16-18 °C 
Available in these provinces
Québec 
See the product
  • Terroir
    Cordier Bordeaux winemaking approach is based on bringing the grapes to perfect maturity since ripe grapes always hold more aromas and greater sweetness. It is composed of merlot and cabernet sauvignon grapes from the Entre-deux-Mers region.
  • Vinification and maturation
    It’s no surprise then that the quest for sweetness guides all winemaking operations. Fermentation is preceded by cold maceration to extract more fruity notes. Maceration times are adjusted with each batch, and pressing is performed with the greatest care.
  • Features
    This deep ruby wine has a lovely black fruit (blackberry, cherry, raspberry) nose. Full and fleshy on the palate, it presents dominant red fruit and sweet spice (cinnamon, vanilla) aromas. The tanins are velvety and leave a sensation of softness. The finish is persistent with a hint of vanilla and subtle roasted notes.
  • Food Pairings
    Rib steak with marrow, roasted duck breast.
  • Terroir
    Cordier Bordeaux winemaking approach is based on bringing the grapes to perfect maturity since ripe grapes always hold more aromas and greater sweetness. It is composed of merlot and cabernet sauvignon grapes from the Entre-deux-Mers region.
  • Vinification and maturation
    It’s no surprise then that the quest for sweetness guides all winemaking operations. Fermentation is preceded by cold maceration to extract more fruity notes. Maceration times are adjusted with each batch, and pressing is performed with the greatest care.
  • Features
    This deep ruby wine has a lovely black fruit (blackberry, cherry, raspberry) nose. Full and fleshy on the palate, it presents dominant red fruit and sweet spice (cinnamon, vanilla) aromas. The tanins are velvety and leave a sensation of softness. The finish is persistent with a hint of vanilla and subtle roasted notes.
  • Food Pairings
    Rib steak with marrow, roasted duck breast.