Ch Bru Lagardette Cahors

Château Bru Lagardette - Red French Wine

A first choice for your fuller flaoured or spicey dishes. Hearty and warm, the wine works really well.

My favourite from the home of the Malbec grape. Quite powerful but not overpowering and works brilliantly with the cranberry sauce, stuffings and gravy, plus the turkey of course. This French Malbec also loves strong full flavoured cheese, both hard and soft. Light whispy spice undertones with crunchy bitter cherries. Wonderful.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Lyon or Gold

France

Bottle

Bottle - Glass - Widely Recycled

Importer:
Watermill Wines Ltd,
SO40 2RW,
UK.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Suitable for Vegetarians; Suitable for Vegans

Ch Bru

Vinovalie,
81370 Saint-Sulpice,
France.

Watermill Wines Ltd,
SO40 2RW,
UK.

During the middle age Cahors was known as the 'Black Wine' due to it's deep colour and was served at the wedding of Eleanor of Acquitaine and Henri II Plantagenet of England. Thanks to the river Lot, the wines of Cahors could be shipped to Bordeaux and on to the UK where it was a firm favourite until the 19th century when Phylloxera destroyed the vineyard. Following replanting, Cahors acquired its Appellation status in 1971.

Watermill Wines Ltd.

Malbec, Merlot

2022

The vineyards of Cahors are situated in south-west France, overlooking the Lot River. Equidistance between the Mediterranean ocean and the Pyrenees places the vineyards ideally to grow excellent quality grapes.

This red is a characterful text book example of Cahors at its best. Dark and powerful with intense aromas of black fruits and vanilla. Full bodied with rich cherry and damson flavours with a hint of liquorice

13

9.8

Vinovalie

Serve with game dishes or strong cheeses

Hervé Froment

The grapes are harvested from 25 year-old vines with clayey limestone soil. The grapes are then macerated for fifteen days, followed by destemming. The next step in the process is the traditional fermentation for fifteen days to allow the alcohol to form. To impart its complexity the wine is then aged with oak for six months.