2012 Château La Vieille Cure Fronsac Bordeaux France Wine Tasting Note

7904 Views

2012
90
Fresh, sweet, ripe and already delicious, the wine ends with a blast of sweet, black cherries, licorice and cocoa. This is consistently one of the best, Merlot based, Bordeaux value wines.

Fresh, sweet, ripe and already delicious, the wine ends with a blast of sweet, black cherries, licorice and cocoa. This is consistently one of the best, Merlot based, Bordeaux value wines.

3,416 Views   Tasted
Deep in color with licorice, espresso, smoke and jammy berries in the nose, the wine is packed with soft, sexy, supple-textured fruit that is already fun to drink. And it’s always available for a fair price. The wine was made from a blend of 75% Merlot, 22% Cabernet Franc and 3% Cabernet Sauvignon. 89-91 Pts

Deep in color with licorice, espresso, smoke and jammy berries in the nose, the wine is packed with soft, sexy, supple-textured fruit that is already fun to drink. And it’s always available for a fair price. The wine was made from a blend of 75% Merlot, 22% Cabernet Franc and 3% Cabernet Sauvignon. 89-91 Pts

4,488 Views   Tasted

When to Drink Chateau La Vieille Cure, Anticipated Maturity, Decanting Time

Chateau La Vieille Cure is much better with at least 3-4 years of aging in good vintages. Young vintages can be decanted for 1 - 2 hours. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau La Vieille Cure offers its best drinking and should reach peak maturity between 3-15 years of age after the vintage.

Serving Chateau La Vieille Cure with Wine, Food, Pairing Tips

Chateau La Vieille Cure is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau La Vieille Cure is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau La Vieille Cure is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.

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