2001 Ch. Tertre Daugay, St Emilion

2001 Ch. Tertre Daugay, St Emilion

Product: 26447
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2001 Ch. Tertre Daugay, St Emilion

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Description

An elegant, strong effort from Tertre-Daugay, displaying deep, herb-tinged black cherry and currant fruit intermixed with some spice box and forest fruits. Silky tannins, layered mouthfeel and expansive finish. A blend of predominantly Merlot with Cabernet Franc.

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About this WINE

Chateau Tertre Daugay

Chateau Tertre Daugay

Château Tertre Daugay is situated towards the end of the Plateau de St Emilion, in the south-west of France. Its name originated from the watch tower that was built to keep the village of St Emilion safe; ‘Tertre’ translates to knoll or mound, and ‘guet’ (Dau-gay) translates to watch or look out.

In 1909 the vineyards were divided into two parts: Chateau Tertre Daugay and Chateau Daugay. Daugay was purchased by the Bouard family, who also owned Chateau Angelus.

Tertre Daugay was bought in 1978 by Count Léo de Malet-Roquefort, the owner of Chateau La Gaffeliere, and by 1990 the vineyard had been largely expanded.

In 2011 Terte Daugay was acquired by the Domaine Clarence Dillon, and was renamed Château Quintus.
The vineyards today are 16 hectares large, and the vines have an average age of 25 years. The two grape varieties consist of 60% of Merlot and 40% of Cabernet franc.

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Cabernet Sauvignon Blend

Cabernet Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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