Château Saint Brice benefits from gravelly and clayey-limestone soils that allow our 30+ year-old vines to flourish.
Our main grape varieties - Merlot, Cabernet Sauvignon and Cabernet Franc - are all perfectly adapted to these soil types, producing excellent quality grapes that enable our winemakers to produce great, unique and authentic wines.
Our main grape varieties - Merlot, Cabernet Sauvignon and Cabernet Franc - are all perfectly adapted to these soil types, producing excellent quality grapes that enable our winemakers to produce great, unique and authentic wines.
Presentation
Presentation
An intense purple color, with aromas of red fruits and woody notes. Traditional vinification with temperature control and 12 months' ageing in new French oak barrels give this wine a long, persistent finish.
Terroir
Surface area: 7 hectares
Soil type: Gravelly
Age of vines: 35 years
Soil type: Gravelly
Age of vines: 35 years
In the vineyard
Planting density: 7,500 plants / hectare
Winemaking
Harvesting at optimum maturity with an optical sorting table.
Long maceration.
Traditional vinification with electronic temperature control.
Long maceration.
Traditional vinification with electronic temperature control.
Ageing
Aged for 12 months in new French oak barrels.
Specifications
GM : NO
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
16°C/61°F
Ageing potential
5 to 10 years
Tasting
- Attractive deep purple color
- Nose of jammy black fruit, freshness, sweet spices
- Generous, ample and fleshy on the palate, structure with tension, return
clean, persistent fruit return.
- Nose of jammy black fruit, freshness, sweet spices
- Generous, ample and fleshy on the palate, structure with tension, return
clean, persistent fruit return.
Food pairings
Venison leg with porcini mushrooms, Tagliatelle with mushrooms and foie gras
Leg of lamb, Grilled prime rib, Duck foie gras casserole, Tournedos with truffle butter
Leg of lamb, Grilled prime rib, Duck foie gras casserole, Tournedos with truffle butter
