| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Cantemerle 2004 |
| Item No.：FBHM009 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：5th Growth 1855 Haut-Medoc |
| Appellation：Haut-Medoc |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：87
Wine Spectator：86
Decanter： |
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| Tasting Note： |
Wine Advocate #171(6/2007)Rating: 87points Drink: 2007-2017
Tart acids are accompanied by hints of cranberries, sweet and sour cherries, flowers, and wet rocks. Medium-bodied, vibrant, zesty, and light, this finesse-styled wine can be consumed over the next 7-10 years. -Robert Parker
Wine Spectator (3/31/ 2007) Score: 86
Medium-bodied, with berry and light herb character and a medium finish. A good wine, with typical herbal undertones. Best after 2007. 33,330 cases made. –JS
Decanter Rating：
Complex nose. Black and red fruit, hints of tobacco. Structured and earthy combining vibrant fruit with measured acidity. Drink 2010-12. |
| Food Match： |
Western Food:It is a perfect accompaniment to many dishes, including most meat dishes, red fruits, soft french cheeses, etc. Its delicate nature marries particularly well with light game dishes, such as partridge or roast pigeon, calf sweetbreads or braised duckling, or quite simply roast veal with boletus mushrooms.
Chinese Food:Roasted duck, goose and pigeonneau, salted shrimp and crab, air-dried and smoked meat, idwsi, sautéed fish, steamed Guangdong pork, braised dongpo pork, Nanjing stewed duck in sauce, braised chicken in red wine, fried kidney, fat roast pork, gemischter roasted chicken.
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