2010 Haut-Carles Fronsac Bordeaux France Wine Tasting Note
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2010
Haut-Carles (Fronsac)
Licorice, black and blue fruits, vanilla and coffee bean scents, fleshy, plush textures and a sweet, black cherry jam and mocha filled finish are found in this fun to drink, modern styled wine. 5,799 Views Tasted May 7, 2013 |
When to Drink Haut Carles, Anticipated Maturity, Decanting Time
Chateau Haut Carles is better with at least 2-4 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character.
Older vintages might need very little decanting, just enough to remove the sediment. Haut Carles offers its best drinking and should reach peak maturity between 3-14 years of age after the vintage.
Serving Haut Carles with Wine, Food, Pairing Tips
Haut Carles is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Haut Carles is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Haut Carles is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.
Haut Carles is the high end, cuvee of Chateau de Carles. Haut Carles is produced using 100% Merlot from their best parcels. Haut Carles made its debut with the 1994 Bordeaux vintage. Jean Luc Thunevin and Alain Raynaud act as the consultants.
Jean Philippe Fort is also involved with the property. This is an estate which exemplifies the saying of lots of cooks in the kitchen! On average, the production ranges quite a bit, from a low of 1,800 cases, up to 3,600 cases, depending on the quality and character of the vintage. There is a second wine, Chateau de Carles.
