2010 Château d'Agassac Haut-Médoc Bordeaux France Wine Tasting Note
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2010
Château d'Agassac (Haut-Médoc)
Drinking well today, this easy going wine offers a mix of tobacco, earth, cedar, lead pencil and red fruits. Medium bodied, crisp and fresh, there is a red berry character on the palate and in the finish. The wine was made from a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc. 2,931 Views Tasted Aug 20, 2017 |
When to Drink Chateau d'Agassac, Anticipated Maturity, Decanting Time
Chateau d'Agassac can be enjoyed on the young side with an hour or so of decanting. However, the wine is usually better at 2-4 years of bottle age. Of course, that can vary slightly, depending on the vintage character.
In the best years, the wine will at its best between 8-12 years of age after the vintage. Young vintages can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving and Decanting Chateau d'Agassac, with Wine, Food, Pairing Tips
Chateau d'Agassac is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau d'Agassac is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Chateau d'Agassac is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.