Chateau Matras 2006 is aromatic,silky and round. It develops aromas of vanilla and toasted oak,coupled with cherry.This wine will match perfectly with Beef,Pork or Lamb.
Color:Red - ruby
60% Merlot -
40% Sauvignon Blanc
Recommendation:uncork 30 minutes before serving
Retaining Level:drink within 8 years
roastvealChopsrack of Lambratatouillesemi-hard cheese
Chateau Matras is a wine from Bordeaux,region of France
,Bordeaux vineyard is covering almost all the Gironde department is known for the excellent environment for growing wines. This vineyard offers a wide wine assortment with very specific characteristics. The Garonne river defines the main sub-division of the region. On the right bank, the regions of Blaye-Libournais and Entre-Deux-Mers. On the left bank, Graves, Medoc and Sauterne.
Chateau Matras is located in Bordeaux's sub-region of Saint-Emilion
,Located on the right bank of the Dordogne the AOC Saint-Emilion is a World Heritage Site by UNESCO. This appellation covers 5600 hectares and produces an average of 235,000 hl / year of red wines. There are four types of land in Saint-Emilion clay-loam soils, clay, limestone composed of gravel and sand alluvium. Merlot represents 60% of the grapes, the Cabernet Franc and Cabernet Sauvignon 40% . Large and certainly very different depending on their region of origin, the wines of Saint-Emilion are grainy. Structure, supported by solid tannins, it becomes rounded with time.
It is the most representative grape of Bordeaux, covering 60% of the vineyard. It is found mainly in the Libournais, on the "right bank" of the Garonne, especially in Saint Emilion and Pomerol. This grape is easily exportable thanks to its adaptability to different soils. It matures very quickly on gravelly soils, but it is clay soils of Pomerol and Saint-Emilion that fit it best. There, the fruit is expressed all in delicacy, offering floral notes of violet, peony, and of black and red fruits. Among all Bordeaux varieties, Merlot is the one which offers roundness and smoothness to the wine. Over time, these flavors evolve towards undergrowth aromas, marked by mushrooms, truffles, tobacco and even old leather.