Thomas Barton – Margaux
Traditional winemaking methods with a minimum of 12 months of ageing in French oak barrels. De-stalked grapes- alcoholic fermentation in vats at 30-32°C with daily pumping over- maceration (3 weeks) – malolactic fermentation in vats.
Description
Tasting notes
Intense purple red colour. Complex nose mixing fresh aromas of red and black berries. When agitated delicate toasty and smoky notes appear. Velvety texture on the palate. The tannins are ripe and smooth throughout the finish. Long finish. Charmer, round, opulent, fruity, with a velvety structure.
Grape varieties: Merlot, Cabernet Sauvignon
Food matches: Fillet of beef, roasted saddle of lamb with fresh herbs, chicken breast stuffed with black mushrooms.
Serving temperature: 16-18°C (61-65°F)
