Château Gaby

Classic pairings include roasted or grilled meats such as leg of lamb, duck confit, veal medallions in creamy mushroom sauce, or a pepper-crusted ribeye steak. The wine’s smooth structure also harmonizes beautifully with buttery sides like mashed potatoes, creamy mushroom risotto, and roasted chicken with herb butter.

Nice color, intense cherry red. Some black and red fruits on the nose with delicate woody notes. A sharp attack, rich and balanced, marked by intense red and black fruits aromas. Very elegant and velvety tannins that linger on the finish.

The wine is made in concrete and oak vats- half by punching down, half by pumping over. It is fermented at 82°-83°F during the first stage of fermentation. Extraction is done when the sugar content is high, and it is stopped when the alcohol content reaches 5%. We often stop high extraction and do more maceration. That technique makes wines with elegant structure, velvety tannins, rich and round fruit flavors, and well-balanced taste. The wine is aged in barrels for 24 months with 50% new oak for each vintage.