Le Cabernet Plasma Organic 750ml

The Cabernet Plasma 2020

A Great Bordelais Red Wine

It is inevitable to be surprised by its extraordinary aroma

WINE	Le Cabernet Plasma – Château Le Geai
Denomination	Bordeaux Superior AOC
Vintage	2018-2020
Typology	Red
Grape variety	100% Cabernet Sauvignon
Land	Maine blanc, clayey - sandy, rich in iron
Alcohol	12,5 %
winemaking	6 months in terracotta amphorae, finally 12 months in oak barrels.
Sulfites	It does NOT contain added sulphites
Format	0,75 L
Ideal consumption	2021-2030
Service temperature	18 ° C
Decant	Preferably 30 minutes to 1 hour before drinking it
AlPassoFood rating	8/10
Pairings	Red meats (beef and veal), poultry, salads, cheese

TASTING NOTES

It is a pure Cabernet Sauvignon. Purple red color, dark almost opaque. The aromas are fine, deep on black currant, cedar, soot and black pepper, with a hint of menthol. On the palate it is slender, while unfolding a mature, velvety substance, with dense and still a bit tight tannins. The whole is balanced and easy to digest (12,5% ​​alcohol) while not lacking in character. The finish reveals a decisive chewing, aromatically dominated by slightly peppery black currant, with persistence on chalky notes.

WHY WE LIKE IT

It is a pure Cabernet Sauvignon, with fruity notes with a prevalence of black currant. On the palate it is mature and velvety. Not very alcoholic (12,5) for a Bordeaux, it is easily digestible.

It goes well with meats and cheeses.

It is a natural wine, aged in terra cotta amphorae and in oak barrels.

It is demeter certified, from vines grown without chemicals, in a natural way.

MATCHING

Red meats, beef and veal, but also lamb, chicken, salad, aged cheeses.

CELLAR

Châteaux LE GEAI

Château Touzet has been a Family Domain since the 19th century. Located in the South West of France, above Saint-Emilion and Pomerol, the vineyards stretch out on sunny ridges along the Isle River, amidst a rich and varied vegetation, consisting of hedges, meadows, woods and many fruit trees.

It was in 2000 that Henri DUPORGE took over the family farm and created the Château Le Geai, using organic farming methods. Passionate about wines, he himself takes care of the work of the vineyard, the vinification and the elaboration of the wine.

No chemicals or insecticides are used, the land is cultivated with the greatest respect for organic farming. A superficial soil work is carried out, according to the rules of biodynamic agriculture. The vinification is always "natural" (with indigenous yeasts). The "without sulphites" is the rule that dominates all the transformations of grapes into wine, later on some wines will be added sulphites on others not. The sulphites used are however natural (volcanic sulfur).

The different vines are vinified separately. The vinification methods vary according to the vintage and the vines (fulling, pumping over and emptying and above all glougloutage).

The “glougloutage” (gurgle) is the least interventionist, more natural and sweet technique developed by Henri Duporge. It consists in immersing the marc and keeping it throughout its fermentation in a closed environment without any intervention, a cork allows the gas to evacuate and the wine to "glouglouter" (gurgle) in the middle of the matter. Fermentation is natural, no added yeast, no temperature control, no fulling or pumping over. This method allows a long and sweet vinification that is very close to the natural phenomenon of the creation of wine.

The company develops the diversity of grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Cot Malbec and Carménère noire, with elegant, refined, unique blends, respectful of nature and tradition.

The wines of these vineyards grown in Biodynamics are absolutely natural, no proteins of animal origin are used to lighten them and are therefore compatible with a vegan diet. In addition, the low sulphite content makes them very digestible.

The company is certified Organic and Biodynamic by independent bodies (Ecocert and Demeter).

The vinification takes place by immersion of the pomace (in stainless steel barrels), then "glougloutage" in terracotta amphora (without punching down or pumping over), with some cuvée passed by hand on an oak sieve (ancestral method dating back to 1900, applied in the company from the first cuvée del 2003), aged from 8 to 30 months in oak barrels or amphorae (50/50 on all).

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