Chateau Preuillac 2006 MAGNUM - Medoc Cru Bourgeois
This property dates from the nineteenth century. The harvest is done manually in accordance with vine and tradition. The wines aged in oak for eighteen months develop fine and ripe tannins. They tend towards a fruity roundness and show elegant and flattering. Classified Cru Bourgeois in 1932, the field is not in the list of selected wines in the revision of the classification, which occurred in June 2003, due to its recent change of ownership.
|Bottle Size||1.5 L|
|Main grape||Cabernet Sauvignon|
|Grapes||" 50% Merlot, 48% Cabernet Sauvignon, 2% Cabernet Franc"|
|When to drink||2014-2021|
2006 is a proper vintage, which presents a heterogeneous quality due to unfavorable weather conditions. After heavy rainfall recorded in March, the temperature of the four months that followed clearly exceeded seasonal norms. July was even scorching. However, the region suffers August cool and rainy, which delayed ripening. The beginning of September was miraculous, the reviving temperatures with 35 °, but it was followed by heavy rainfall. The end of September and October benefited sunshine which helped save the day. You had to learn to wait to harvest. Moreover, in this difficult vintage in terms of climate, the human hand has really made the difference, forcing the domains to be selective during the harvest, and again the winery. In the end, this vintage reveals very good in the mouth. Early land planted with merlot well have pulled their game. The designations such as Pomerol and Saint Emilion offer velvety wines. The great Cabernets, yet austere to wine tasting, may ultimately prove to be magnificent, especially from Saint-Julien. But they will be expected 2006 to be a year guard. Graves are proving of great finesse. Pauillac wines are distinguished by their aromatic complexity. Saved by the sun of the first days of September, the dry whites show gourmands, aromatic, well balanced. They can be enjoyed on the fruit, even if their aging potential is good. The vintage has produced the sweet wines have suffered particular climatic conditions that made it difficult or impossible the development of botrytis. The selection has been drastic to keep only the berries affected by the noble rot.