58 Guineas Claret

 

In The Winery
Grapes are vinified 'traditionally' in temperature
controlled stainless tanks at between 28 and 30
degrees respectively for about 15 days with a 7 day
maceration, resulting in youthful colour and intensity.
Food Recommendations
Great with BBQ meats, bangers and mash,
bolognaise pizza and goulash a good all-rounder
red.
Awards & Press
Vintage 2010:  Sommelier Wine Awards 2012 - Gold
& By the Glass
Vintage 2010: "A breath of fresh air to find cheery
Bordeaux at this price. 'While Kofler & Kompanie's
Nigel Lister liked the 'red crunchy fruit and well
managed tannin', Fionnuala Synnott, Pollen Street
Social said, 'Soft, supple and fresh.' Hakkasan's
Christine Parkinson said 'Earthy, quite fruity, juicy,
light and grippy. Amazing value.' In fact, ideal for our
Perfect Pub Pair in the By the Glass section." 
Sommelier Wine Awards 2012



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