2015 Château Mangot Cabernet Sauvignon Todeschini St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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2015
91
Made from their best four hectares of vines, this wine made its debut with the 2008 vintage. From a blend of 40% Cabernet Franc, 30% Merlot and a surprising 30% Cabernet Sauvignon, the wine is fruity, tannic and packing a punch. Give this structured, Left Bank look-alike some time in the cellar to develop as the tannins are quite high. It could be much better with 3-5 years of bottle age.

Made from their best four hectares of vines, this wine made its debut with the 2008 vintage. From a blend of 40% Cabernet Franc, 30% Merlot and a surprising 30% Cabernet Sauvignon, the wine is fruity, tannic and packing a punch. Give this structured, Left Bank look-alike some time in the cellar to develop as the tannins are quite high. It could be much better with 3-5 years of bottle age.

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When to Drink Chateau Mangot, Anticipated Maturity, Decanting Time

Chateau Mangot needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Mangot is usually better with at least 4-6 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Mangot offers its best drinking and should reach peak maturity between 4-15 years of age after the vintage.

Serving Chateau Mangot, with Wine and Food Pairings

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

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

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