2015 Chateau de la Jaubertie Bergerac Rouge
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|smooth, refined red wine|
|'ordinary' bergerac at its best|
|elegant, fresh and balanced|
|excellent with meat, both from the grill and roast|
Tasting notes Jaubertie Bergerac Rouge
French full red wine with an aroma of red fruit and oak. Made from merlot and cabernet grapes. The taste is elegant and fresh. Delicious with smoked ham and poultry.
Ever since Hugh Ryman rested the completely French owner of Ch̢teau de la Jaubertie in the Bergerac after his adventures as a flying winemaker, he was able to concentrate on this beautiful estate. And that was necessary because it is not at all easy to earn a good living on your wines in the Bergerac.
Ryman has replanted the vineyard and increased the number of stems per hectare to 4500 to 5000, of great importance for quality. This is a successful year, generally better than in the Bordeaux.
This red wine is a blend of wines from classic regional grapes: 60% merlot, 15% cabernet sauvignon, 15% cabernet franc and 10% malbec. A small part of the wine, about 20%, undergoes a short ripening on American oak, giving it a pleasant, almost imperceptible hint of vanilla.
This is 'ordinary' bergerac at its best, with pleasant cherries and plums, nice and juicy and juicy in taste, good acidity; a fine glass of red.
Hugh Ryman about the differences between Bordeaux and Bergerac:
Ryman: "Compared with Bordeaux, our climate is different. There is less rainfall and the climate is more continental, with colder winters and warmer summers. This makes in fact organic viticulture in Bergerac easier than in Bordeaux and explains why 11% of the appellation is already organically certified.
Although we plant the same grapes, the influence of the climate gives us another quality grape. That is why we have adjusted the way of making wine, especially with our red wines. Usually we have more color, natural roundness and structure in our red wines, and more ripe fruit and natural freshness in the white.
For the red wines we are now also looking for late ripening grapes such as malbec and cabernet franc. They do extremely well in bergerac and make the difference with Bordeaux. The same applies to white wines: we have plenty of old sémillon sticks that give a fantastic result. In taste our red Bergerac wines are smoother, they also have more color and ripened fruit. '
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