
1958 Chateau Duhart-Milon
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- Most Recent Global Avg Price (ex-tax)
- $ 466 / 750ml
- From March 2018
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- Style Red - Savory and Classic
- Grape Variety Bordeaux Blend Red
- Food Pairing Beef and Venison
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Fourth Growth. Quatrieme Grand Cru Classe in 1855.
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Details
- Classification
- 4eme Grand Cru Classé
- Producer Notes
- Château Duhart-Milon’s grand vin is often described as a model of the Pauillac appellation. The broker Guillaume Lawton noted as early as 1815 that “it is very robust, with a fine colour, and quite pronounced sappiness” (he describes the “sappiness” of the Médoc’s premiers crus as “something like the odour given off by finest sealing wax when it is burned”).
- Alcohol ABV
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13 - 14.5%
- Sweetness
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Dry
- Maturation
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Oaked
- Oak Type
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French
- Winemaker
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Christophe Congé
- Closure Type
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Cork
- Ageing
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Each vintage is aged in oak barrels. The barrels are all made at the Domaine’s cooperage. The length of time the wine spends in barrels varies, depending on the vintage, between 10 to 18 months, during which the wines are periodically racked and fined with egg whites.
Read more
- Vineyard Manager/ Viticulturist
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Louis Caillard
Suggested Dishes to Pair With This Wine
- Entrecôte, Béarnaise sauce Main Course
- French
- Châteaubriand Main Course
- With Béarnaise sauce
- French
- ‘Minute’ rump steak Main Course
- With beef dripping and Merlot gravy
- French
- Manchego Cheese Course
- Spanish
Details
- Classification
- 4eme Grand Cru Classé
- Producer Notes
- Château Duhart-Milon’s grand vin is often described as a model of the Pauillac appellation. The broker Guillaume Lawton noted as early as 1815 that “it is very robust, with a fine colour, and quite pronounced sappiness” (he describes the “sappiness” of the Médoc’s premiers crus as “something like the odour given off by finest sealing wax when it is burned”).
- Alcohol ABV
-
13 - 14.5%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Oak Type
-
French
- Winemaker
-
Christophe Congé
- Closure Type
-
Cork
- Ageing
-
Each vintage is aged in oak barrels. The barrels are all made at the Domaine’s cooperage. The length of time the wine spends in barrels varies, depending on the vintage, between 10 to 18 months, during which the wines are periodically racked and fined with egg whites.
Read more
- Vineyard Manager/ Viticulturist
-
Louis Caillard
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The 1958 vintage gave Bordeaux a small, light, but not unpleasant vintage; however, most wines are more than likely to be past their prime. The Port vintage was good and partially declared, and Italy struck gold again with some fabulous Barolo and Brunello. It is still possible to find both Armagnac and whisky from this year, ...
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