cognac-one | Château Carteau is featured in Forbes!!

Château Carteau is featured in Forbes!!

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December 19, 2019
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Tom Mullen, a Forbes Contributor, featured four different countries that produce wine in his article, “Nine Wines, Four Countries: Try These In December.” Represented as a French winery, two vintages from Château Carteau‘s Côtes Daugay Saint-Émilion Grand Cru have been featured, the 2016 and 2015. Not only does he review each wine but he also has his own rating for them.


Here’s what Tom wrote about the wine estate and its wines:

The four countries are France, U.S., Switzerland and Italy. The four corresponding wine regions are Bordeaux, Santa Barbara, Vully and Sicily. These four lesser known wineries are producing some spirited and beautiful juice.

Château Carteau—Saint-Émilion, Bordeaux, France.

This Saint-Émilion Grand Cru wine château has been run by five generations of the Bertrand family for almost 170 years. Although the original family settler in the region—Louis Bertrand—was killed in the First World War, his four-year old orphan son, Paul, was raised by his mother and grandfather, eventually allowing the family’s legacy of wine production to continue.

Soil on their 40 acres (16 hectares) of vineyards is primarily clay/limestone (argilocalcaire). They produce 50,000 bottles per year of a typically 70/25/5 blend of Merlot, Cabernet Franc and Cabernet Sauvignon.

Château Carteau. Côtes Daugay Saint-Émilion Grand Cru. 2016. (92 points)

This right bank Bordeaux blend includes aromas of charcoal, acorns, eucalyptus and pine needles and a taste that includes a streak of menthol. After minutes in the glass, the tastes open up to include those of blueberries, and a crunchy slab of licorice. Still young and tannic, but will age well.

Château Carteau. Côtes Daugay Saint-Émilion Grand Cru. 2015. (92 to 93 points)

Aromas are smoky, oaky, mocha, tar, hibiscus, pencil lead and sandelwood. After five minutes in the glass out march aromas of a chocolate slab and creamy blueberry juice. In the mouth, slightly herbacous, flinty and chewy with bristling acidity. Opens up to include dark fruit and a slight taste of lavender. Still young.


Read the full article here.