Tasting notes

Tasting notes

The predominance of Merlot shows here, with ripe plum and red cherry aromas, a touch of a freshly sharpened pencil, and a hint of Cabernet Franc's 'sous-bois' character. The palate is generous; there's some richness lent by oak, finishing with warm spice and ripe, upright tannins.

Food match

Braised beef or venison, roast chicken, ham, or charcuterie.

Production

Located just to the southwest of Lalande-de-Pomerol and Lussac Saint-Emilion, Château Dallau is situated in the commune of Saint Denis de Pile and is the home of Yvette Bertin. The Château's sand and gravel vineyards comprise 32 hectares of mostly Merlot, along with Cabernet Franc and some Cabernet Sauvignon and average 20 years of age. The grapes are harvested at full maturity by late September or early October, then taken to the winery for sorting and crushing. Low-temperature maceration takes place for a few days to extract the fruit’s flavour. During vinification, the temperature is carefully monitored to achieve the desired aromas and structure in the wines. Winemaker Sarah Boireau works with consultant Dr. Alain Raynaud to produce this Bordeaux Supérieur.