Château Jean L'Arc
AOC Bordeaux Supérieur
10% Cabernet Sauvignon
Clay-limestone soil, partly ferrous soil
100 000 bottles/year
Traditional wine making in temperature controlled vats. Alcoholic fermentation during 20 days at 25°C. Total maceration during 1 month.
Ageing in French oak barrels during 12 months.
A steady cherry red robe, an ambitious nose intermixed of fruits of quality and wood notes.
In mouth, the attack is dense with a beautiful fruity presence which should perfectly evolve with time.
Best with roasted beef or cheeses.
Ageing potential: 5 to 8 years