Rich and full-bodied white wine from Minutolo andMalvasia grapes. An...
Fresh with crunchy fruit and a zippy palate, this is an excellent...
A beautifully layered nose offers up notes of liqueur-like plum, warm...
Silky, with plum, black cherry, leather and sandalwood flavors, this is...
It has an attractive bouquet with black cherries, a touch of crème de cassis and incense aromas, quite generous and pretty. The oak is nicely integrated here. The palate is medium-bodied with succulent ripe tannin that exert a gentle but insistent grip in the mouth. There is a lovely saline seam in the mouth with a little chalkiness coming through on the aftertaste. This is a strong follow-up to the 2015 Berliquet, and the substance suggests that it will age well in bottle.
|When to Drink||Now|
|Appellation||Saint-Emilion Grand Cru Classé|
|Grapes||25% Cabernet Franc and 75% Merlot|
|Volume||75cl (Full Bottle)|
Founded in 1768, Chateau Berliquet is one of the oldest estates in St. Emilion. Certainly, Chateau Berliquet has the honor of being one of the first St. Emilion estates to sell their wine under their own name. In 1784, when wines were often sold as Saint Emilion, or just Bordeaux, Chateau Berliquet was already selling wine with their property name attached.
Chateau Berliquet is located not too far from Chateau Angelus on the Magdelaine plateau and close to the historic village of St. Emilion. Chateau Berliquet is currently managed by Patrick Lesquin and Jerome de Lesquen.
2007 marked the debut vintage for the dynamic duo of Nicolas Thienpont and Stéphane Derenoncourt at Chateau Berliquet as their consultants. However, Cyrille Thienpont calls most of the shots when it comes to the winemaking at the property. Starting in 2009, Chateau Berliquet began using optical sorting at their St. Emilion estate. They also recently purchased two new back-to-back sorting tables and increased the number of vats in their cellars to allow the estate to vinify on a block-by-block and grape varietal by varietal basis. All of this work and attention is really starting to make a difference in the quality of wine being produced at Chateau Berliquet. (The Wine Cellar Inside, April 2017)
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