2019 Château Carbonnieux Pessac-Léognan Bordeaux France Wine Tasting Note

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2019 Château Carbonnieux  (Pessac-Léognan) 92

A bit reticent on the nose at the moment, it took some effort to bring out the herbs, mint, tobacco leaf, cherries, and a touch of espresso on the nose. Medium-bodied, refined, soft, and silky, there is freshness and lift to the lush, fresh, spicy, pure red berries on the palate and in the finish. You can drink this young, but if you wait a few years, it is going to be even better. Drink from 2024-2037. 92 Points

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Already soft and silky, and showing good freshness to the sweet red fruits. The wine is medium-bodied with nice length and a good persistency of flavor. You can drink this young or age it for more aromatic complexity. 90-92 Pts

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When to Drink Chateau Carbonnieux, Anticipated Maturity, Decanting Time

Chateau Carbonnieux can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Carbonnieux is usually better with at least 5-7 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Carbonnieux offers its best drinking and should reach peak maturity between 9-17 years of age after the vintage.

Serving and Decanting Chateau Carbonnieux, with Wine, Food, Pairing Tips

Chateau Carbonnieux is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Carbonnieux is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau Carbonnieux is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

The white wine of Chateau Carbonnieux is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal, and cheese.

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