| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Pedesclaux 2003 |
| Item No.：FBPa060 |
| Grape Varieties：Cabernet Sauvignon,Merlot |
| Classification：5th Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Decanter:  |
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| Tasting Note： |
Decanter Rating:
A delightful, rich wine, wtih plenty of supple structure. Good freshness, with balance and length. Drink up to 2011.
Chateau Taste (22/04/2004)
We observed a particularly low content of malic acids. The alcoholic fermentations with yeasting went very well. The malomlactic fermentations started just after the running off permitting us to transfer the wine in the barrels in the early November. Today we can say the 2003 vintage has a good alcohol acidity report because analysis revealed an average alcohol degree of 13 and acidity content of 3.3. Within a six months ageing in French oak barrels, our wine shows the following aspects: Dark Red, purplish, very concentrated red fruits aromas. Exceptional fine tannins, a dense and long structure and a well balanced final. –Denis Jugla (Winemaker)
www.internetwines.com
Wrap: Red deep ruby
Nose: great aromatic richness on red fruits concentrates. Vegetable notes, blackberries auvages accompany a key by smoked after ventilation
Palate: The attack is frank; the medium of mouth presents a superb black fruit concentration. Tannins of a surprising smoothness appear on a dense and long structure. Tasty finale and nicely balanced.
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| Food Match： |
Western food: Beef, poultry, cheese (Saint Nectaire, Edam, and Gouda) pasta with cream sauce, hearty stew, pizza, pork, veal, game. Best food match roast lamb & duck breast.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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