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Vignoble Raguenot

Chateau Haut Beyzac Cuvee Classique Rouge AOC Haut Medoc

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17Hectares of vines on limestone clay soils yielding 5,300 litres/Ha

Grapes are de-stemmed with machine harvest and fermented at winery for 20 days at 28ºC. Malolactic fermentation under controlled temperatures and then aged for 12 months before bottling at the Château.

Deep ruby-red robe. Nose marked by savoury black fruits. Ample, rich mouth with a great, well balanced volume.

Anytime wine. Aperitif drinkers will find a smooth. supple wine and can continue with grilled red or white meats.

Product Details

  • Gold Medal - 2019 Concours de Bordeaux Vins d'Aquitaine
  • Gold Medal - 2019 Concours des Grande Vins de France Macon
body Medium <> Full
drink by2029
food matching guideGrilled red or white meats as well as different "au gratin" dishes. It can be served with bacon and gizzard salads and also warm goat cheese salads./td>
holism -
methodHarvest is destemmed 100%. Maceration for 20 at 28-30°C. Temperature controlled. Malolactic fermentation. Aged in stainless-steel tanks.
appearanceDeep ruby-red robe
noseSavoury black fruits.
palateAmple, rich mouth with a great, well-balanced volume.
regionHaut-Médoc, Beyzac
standard drinks8.3
typeRed Wine
unit size750ml
varietalMerlot 75%, Cabernet Sauvignon 25%