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Château Plince

Pomerol 2019

Pomerol 2019

72% Merlot · 28% Cabernet Franc
2019
Frankrijk · Bordeaux
Dark & Intense
braam · blauwe bes · kers · pruim · lavendel · cacao · eikenhout · kruiden
€44,50
€44,50
Sale Sold out

Château Plince, Pomerol 2019

Château Plince is located on the Pomerol plateau, where the clay soil is rich in iron oxide. The Moreau family has managed this 8.5-hectare estate since 1953. The 2019 is a blend of 72% Merlot and 28% Cabernet Franc from vines with an average age of 35 years.

What you smell
Ripe blackberries and blueberries, with undertones of cocoa, dried lavender, and a hint of cedar wood.

What you taste
Full-bodied and velvety on the palate, with ripe cherries and plums. The tannins are present but fully integrated, making the wine smooth to drink without sacrificing structure. The finish is long and leaves a subtle spiciness. Can be enjoyed now, but has the potential for another 10 to 15 years of bottle aging.

How it's made
Manual harvest, followed by 12 to 18 months of aging in oak barrels. The wood gives the wine its soft texture without overpowering the fruit.

Serving
Between 16°C and 18°C. Decant one hour before serving. Choose a large Burgundy glass to allow the aromas to breathe.

Pairs well with

  • Roasted leg of lamb with rosemary: the slight gaminess of lamb finds balance in the velvety tannins, while rosemary mirrors the spicy notes in the wine.
  • Steak with mushroom sauce: the umami of the mushrooms enhances the earthy undertones of the Merlot, and the richness of the sauce further softens the tannins.
  • Aged crumbly cheese: the salty, crystalline texture of aged cheese contrasts beautifully with the ripe fruit and gives the finish extra length.

Scores

  • James Suckling: 94/100
  • Robert Parker (Wine Advocate): 92/100
  • Jane Anson: 91/100
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What you smell
Ripe blackberries and blueberries, with undertones of cocoa, dried lavender and a hint of cedar wood.

What you taste
Full and velvety on the palate, with ripe cherries and plums. The tannins are present but fully integrated, making the wine smooth to drink without sacrificing structure. The finish is long and leaves a subtle spiciness. Can be drunk now, but has potential for another 10 to 15 years of bottle ageing.

Manual harvest, followed by 12 to 18 months of aging in oak barrels. The wood gives the wine its smooth texture without overpowering the fruit.

Between 16°C and 18°C. Decant one hour before serving. Choose a large Burgundy glass to allow the aromas to breathe.

- Roasted leg of lamb with rosemary: the light gamey character of lamb is balanced by the velvety tannins, while rosemary mirrors the spicy notes in the wine.

- Steak with mushroom sauce: the umami of the mushrooms enhances the earthy undertones of the Merlot, and the richness of the sauce further softens the tannins.

- Aged crumbly cheese: the salty, crystalline texture of aged cheese contrasts beautifully with the ripe fruit and gives the finish extra length.

Lees meer

Bordeaux is de bakermat van de blend: vrijwel geen enkele rode wijn hier bestaat uit één druif. De rivier de Gironde deelt de streek in tweeën, en aan elke oever overheerst een andere druif en een andere stijl.

Lees meer