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Chateau de Parenchere Cuvee Raphael 750ml 2009
Sku: 1818998
Chateau de Parenchere, is located at the easternmost edge of the Bordeaux region in France. The original foundations of the estate were laid in 1570 by Pierre de Parenchieres, Lord of Fourgoign ...more
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Country: France
Region: Bordeaux
Sub-Region: Bordeaux Superieur
Grape Varietal: Bordeaux Blend
Type: Still wine
19% discount on 12 bottles for $242.28 Buy a case of Chateau de Parenchere Cuvee Raphael
A deep and brooding red with notes of plum, ripe dark fruit and a faint hint of cedar A very concentrated wine with elegant tannins, spice and a core of juicy, dark red fruit.

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Chateau de Parenchere, is located at the easternmost edge of the Bordeaux region in France. The original foundations of the estate were laid in 1570 by Pierre de Parenchieres, Lord of Fourgoigniere, and was renovated in 1958 by Raphael Gazaniol. Of the 378 acres on the estate, 155 are under vine. The vineyards lie on the border between the Dordogne and the Lot et Garonne departments and are classified to produce Bordeaux Superieur, Bordeaux Clairet and Bordeaux Blanc Sec. 145 acres are planted to red varietals (50% Merlot, 40% Cabernet Sauvignon, 9% Cabernet Franc and 1% Malbec) and 10 acres are planted to white varietals (70% Sauvignon Blanc, 20% Semillon, 10% Muscadelle). The average vine age is 25 years old, but certain parcels now exceed 40 years of age. Planting density is between 3,300 and 5,700 vines per hectare and the vineyard management is very much rooted in the principles of sustainable agriculture.In January 2005, Mr. Per Landin took over as majority shareholder. Together with Jean and Julia Gazaniol, they are dedicated to proving the potential of their terroir.
Technical notes
(50% Merlot/50% Cabernet Sauvignon). After harvesting, the fruit is scanned with an optical sorting machine and then given a cold maceration for 6 - 7 days. Alcoholic fermentation takes place in cement vats at a maximum temperature of 82°F. “Micro-bullage” or micro-oxygenation was employed to properly express the natural tannins, aromas and acidity of the fruit. The wine was aged in 1/3 new French Oak (Troncais) for 14 to 18 months on its fine lees.

 
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