Blackcurrant, dark cherry and vanilla
La Reserve d’Angludet offers the best quality for price in the entire Margaux appellation. The result of a legendary year in 2016, La Reserve d’Angludet has a dazzling aromatic expression, combined with gentle tannins. Deep purple in colour with a dense yet elegant body. The flavours consist of ripe blackcurrant and blackberry fruit with dark cherry and toasty vanilla notes from the oak barrel ageing. These linger in the mouth for a rich satisfying finish.
Red, Dry | 75CL |13% ABV
Food and Wine Pairing
A great match for this wine from Chateau d’Angludet is a fine cut of grilled meat – steaks such as a Sirloin or T-Bone and roasted lamb dishes are a fantastic pairing as is a well-garnished cheese board, but whatever the case over any informal meal.
About the Producer
Château d’Angludet is a property in Margaux, and is widely regarded as producing wines of Cru Classé quality.
The estate at Angludet was originally named after Bertrand d’Angludet, a knight and lord of the noble residence which stood on this site in 1150. The vineyards are thought likely to have existed from the 17th Century. It sits on a triangular section of gravel on the Arsac plateau, around three kilometres from the river Garonne. There are around 32 hectares of vines on this 81 hectare property, with plantings consisting of Cabernet Sauvignon, Merlot and Petit Verdot. The Sichel family who have owned the estate since 1961 have a successful negotiant business and spent time lovingly restored the property and its reputation for great wines. Under Benjamin Sichel, the vineyards and winemaking have embraced biodynamic principles, which has had a favourable impact on further increasing the quality of all the Estate’s wines including this Second Wine made from younger vines.
Decant 45 minutes before serving or pour small quantities into larger glasses then swirl and sniff for 10 minutes! Drinking nicely now until 2025-2030
Wine: La Réserve d’Angludet, Margaux, Bordeaux, France 2016
Sub region: Margaux, Left Bank
Colour: Red, Dry
Grape Varieties: 45% Cabernet Sauvignon, 45% Merlot, 10% Petit Verdot
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
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