The blend of classic Bordeaux varietals, Cabernet Sauvignon, Merlot, and Cabernet Franc, produces robust, savory and earthy wines with deep, concentrated flavors. The Cabernet Sauvignon is generally dominant, while the Merlot and Cabernet Franc bring body and richness to the blend. The result is a harmonious blend of flavors with characteristics of cassis, black cherry, and chocolate, along with a distinct mineral tone.
The classification system in Bordeaux plays a crucial role in establishing the reputation of the appellation. The estate's ranking in the 1855 Bordeaux wine classification determines the quality and prestige of the wine.
Saint-Julien wines are made using traditional winemaking techniques, carefully selecting the grapes, fermenting and aging them in oak barrels. The wine will continue to mature in the bottle, leading to complexity and depth of flavor.
It's best to consider rich and hearty dishes that reflect the wine's depth and complexity, such as roasted meats, game, or aged cheese, when pairing food with Saint-Julien wine. The flavors in the wine and food complement each other beautifully, creating a truly satisfying experience.
Saint-Julien wine is dry, and it should always be served at room temperature, ranging from 60°F - 64°F (16°C - 18°C). Most bottles of Saint-Julien have an alcohol percentage of around 13.5% to 14.5%, depending on the harvest year.
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