Chevaliers St Martin Aop Bordeaux

The nose is fine, powerful, with aromas of cherries and plums.
On the palate, the wine is round and well-balanced. The finish is clean with a nice elegant length. Best tasted with a grilled sirloin steak or a vegetable terrine.

45% of loamy-sandy clay, 30% of one-meter deep river gravel, with clay subsoil, 25% clay-limestone topsoil for Merlot. The river gravel is found mainly on the plateaux, whereas the principal soil type is found on the hills and has excellent drainage capacity. The Cabernet comes from the gravely part, where it matures best.

France

Jules Lebègue

Merlot, Cabernet Sauvignon

2021

Chevaliers Saint-Martin

Advini UK,
11 Old Jewry,
8th Floor,
London,
EC2R 8DU.

This wine is a blend from grapes harvested in different plots in Entre Deux Mers. Thanks to the hilly terrain, drainage is perfect, particularly during heavy rainfall, and the plots are well exposed to the sun, which ensures optimal maturation of grapes. The Merlot, which is majoritary in this blend, is planted on different soil types in order to obtain specific profiles. 45% on sandy-clay river gravel, for powerful, well-coloured wines.

Contains Sulphur Dioxide/Sulphites

A beautiful ruby robe with purplish hues. The nose is fine, powerful, with aromas of cherries and plums. On the palate, the wine is round and well-balanced. The final is clear with a nice aromatic persistance

Wine of France

Glass Bottle

13.5

10.1

Bottle for:
Amand Chaperon,
À 33330,
France.

Full Product Name:
Red Wine

Importer:
Advini UK,
11 Old Jewry,
8th Floor,
London,
EC2R 8DU.

Additional Information:
Alcohol By Volume: 13.5%
Units: 10.1
10.1 UK Units per 75cl Bottle
1.7 UK Units per 125ml Glass
Please Drink Responsibly
UK Chief Medical Officers recommend adults do not regularly drink more than 14 units a week
drinkaware.co.uk

Jules Lebègue

Best tasted with a grilled sirloin steak or a vegetable terrine

Bottle - Glass - Widely Recycled

2 different vinifications for Merlot: Pre-fermentation maceration at 10°C for 2 days, with gradual increase in temperature during fermentation, to reach 30°C at the end of fermentation. Maceration on skins at 30°C, to stabilise colour and develop sweetness. Long maceration on skins, with 18-day post-fermentation maceration. The Cabernet Sauvignon has a traditional winemaking process and is blended before the start of the stainless-steel vats ageing.