
1966 Chateau de Pressac
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- Most Recent Global Avg Price (ex-tax)
- $ 94 / 750ml
- From September 2022
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- Style Red - Savory and Classic
- Grape Variety Bordeaux Blend Red
- Food Pairing Beef and Venison
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Vineyard notes: "Soil: Limestone plateau with clay-limestone slopes and sandy-clay at the foot."
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Details
- Classification
- Saint-Emilion Grand Cru Classé
- Alcohol ABV
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0.0%
- Sweetness
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Dry
- Maturation
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Oaked
- Closure Type
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Cork
- Vineyard Notes
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Soil: Limestone plateau with clay-limestone slopes and sandy-clay at the foot.
- Winemaking
-
Hand picking into small crates, double sorting of grapes (with vibrating table and densimetric sorting), complete destemming. Gravity-flow transfer, long maceration (3 to 4 weeks in concrete vats). Plot-by plot fermentation in temperature-controlled concrete vats. Pre-fermentation maceration, pumping over, rack-and-return pigeage (punching down the cap) if necessary. Malolactic fermentation partly in new barrels.
Read more
- Ageing
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20 months including 18 in barrel (50% new).
Suggested Dishes to Pair With This Wine
- Lamb kreatopita Starter Course
- Meat in filo pastry
- Contains: lamb mince
- Greek
- Gigot d'agneau a l'ail Main Course
- roast lamb leg with garlic
- French
- Abanico Iberico Main Course
- Shoulder cut of pork
- Contains: pork steak
- Spanish
- Holstein dairy T-bone Main Course
- Dutch dairy cattle breed, aka Friesian
- Western
Details
- Classification
- Saint-Emilion Grand Cru Classé
- Alcohol ABV
-
0.0%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Closure Type
-
Cork
- Vineyard Notes
-
Soil: Limestone plateau with clay-limestone slopes and sandy-clay at the foot.
- Winemaking
-
Hand picking into small crates, double sorting of grapes (with vibrating table and densimetric sorting), complete destemming. Gravity-flow transfer, long maceration (3 to 4 weeks in concrete vats). Plot-by plot fermentation in temperature-controlled concrete vats. Pre-fermentation maceration, pumping over, rack-and-return pigeage (punching down the cap) if necessary. Malolactic fermentation partly in new barrels.
Read more
- Ageing
-
20 months including 18 in barrel (50% new).
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Vintage quality: Excellent
Current condition: Ready to drink, likely past it
For Bordeaux, the 1966 vintage was reasonably good and has held up surprisingly well.
The growing season neither disappointed nor wowed, but remained relatively average, delivering the slightly cool summer that Bordeaux was known for before the warmi...
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