Domaine Pierre Sourdais Réserve Stanislas - Rouge - 2011

Loire, Chinon

8 reviews

Domaine Pierre Sourdais - Réserve Stanislas - Rouge - 2011

Full-bodied and robust, it offers both a good balance and undeniable power. Nose of candied fruits which, after a few years, evolves on animal notes of leather to continue on aromas of undergrowth... It will be wise to wait for its true opening a few years to appreciate the finesse of its bouquet.

The word of the Winemaker, Pierre SOURDAIS :

First name of my great grandfather and my son. Named "Stanislas" in a spirit of durability, this "Reserve", created in 1985, is based on a selection of old vines from hillsides and plateaus.
It will be wise to wait for its real opening in order to appreciate the richness of its bouquet.

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Your review

THE LATEST COMMENTS

Paola Garagiola - few months ago

Thierry Ledieu - few months ago

Certified purchase

Marine Smith - few months ago

Nez puissant note d'animal, de cuir.
Bouche gourmande mais lègère acidité

Atchara MARAT - few months ago

Robe violet assez sombre. Au nez poivron vert et végétal. Vin puissant. À déguster avec un plat de viande rouge.

Victor Lucas - few months ago

Robe grenat sombre avec un nez puissant de poivron grillé, de fruits rouges frais.
Bouche ample avec une certaine complexité et une gourmandise. Longieur un peu courte mais ce chinon sera votre compagnon de fortune pour faire plaisir à vos amis ou votre famille sur des tendrons de veau aux champignons.

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Wine information

Color : Red
Domain : Domaine Pierre Sourdais
Year : 2011
Region : Loire
Appellation : Chinon
Classifications : Traditional - Not Certified or In Conversion
Alcoholic degree : 12.5°
Grape : Cabernet Franc
Soil : Cabernet Franc sur argilo-calcaire et argile à silex sur vieilles souches dont certaines ont plus de 60 ans.

Tasting

When ?
From hillsides and plateaus on old vines, ageing in oak casks is necessary.
Its ability to age can surprise and reach 30 years or more, some years.

To be kept - To make your cellar - This will surprise you

How ?
Served at 17-18° on red meats and even game, it is with "Sainte-Maure" goat cheese that it is preferred.

Cheese - Game - Red meat