Chateau Ausone 2017
The 2017 vintage is an unusual year. The vines will start to grow in spring in a relatively homogeneous way with mild temperatures. The season then unfolds in a remarkable way with a drought that sets in at the end of June. The month of August will allow an ideal ripening on a rather late back season, and in spite of some rain in September, it will not disturb the ripening of the grapes, which will be rich and concentrated at the time of the harvest.
The colour is a beautiful dark purple with garnet reflections.
The nose reveals a beautiful intensity marked by aromas of small black fruits, wild berries, truffle and peppery spices.
The palate is very subtle, the wine evolves on a silky and delicate texture before densifying and revealing all its fleshiness and refinement. It gradually reveals flavours of raspberry, black currant cream and tannins of an elegant construction. Juicy, it ends its course on a most noble, long and persistent finish.
Château Ausone 2017 deserves a proper gourmet menu to be fully enjoyed or failing that, high quality food. Enjoy it with a country terrine as a starter, roast suckling lamb with porcini mushrooms accompanied by forest apples, a cheese such as morbier with truffles or mimolette, and a Grand Cru chocolate dessert. As for other dishes, it will also go very well with roast beef, stuffed Bresse poultry or rabbit chasseur with mustard.
Original: $1,653.00
-65%$1,653.00
$578.55Chateau Ausone 2017
The 2017 vintage is an unusual year. The vines will start to grow in spring in a relatively homogeneous way with mild temperatures. The season then unfolds in a remarkable way with a drought that sets in at the end of June. The month of August will allow an ideal ripening on a rather late back season, and in spite of some rain in September, it will not disturb the ripening of the grapes, which will be rich and concentrated at the time of the harvest.
The colour is a beautiful dark purple with garnet reflections.
The nose reveals a beautiful intensity marked by aromas of small black fruits, wild berries, truffle and peppery spices.
The palate is very subtle, the wine evolves on a silky and delicate texture before densifying and revealing all its fleshiness and refinement. It gradually reveals flavours of raspberry, black currant cream and tannins of an elegant construction. Juicy, it ends its course on a most noble, long and persistent finish.
Château Ausone 2017 deserves a proper gourmet menu to be fully enjoyed or failing that, high quality food. Enjoy it with a country terrine as a starter, roast suckling lamb with porcini mushrooms accompanied by forest apples, a cheese such as morbier with truffles or mimolette, and a Grand Cru chocolate dessert. As for other dishes, it will also go very well with roast beef, stuffed Bresse poultry or rabbit chasseur with mustard.
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Product Information
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Shipping & Returns
Description
The 2017 vintage is an unusual year. The vines will start to grow in spring in a relatively homogeneous way with mild temperatures. The season then unfolds in a remarkable way with a drought that sets in at the end of June. The month of August will allow an ideal ripening on a rather late back season, and in spite of some rain in September, it will not disturb the ripening of the grapes, which will be rich and concentrated at the time of the harvest.
The colour is a beautiful dark purple with garnet reflections.
The nose reveals a beautiful intensity marked by aromas of small black fruits, wild berries, truffle and peppery spices.
The palate is very subtle, the wine evolves on a silky and delicate texture before densifying and revealing all its fleshiness and refinement. It gradually reveals flavours of raspberry, black currant cream and tannins of an elegant construction. Juicy, it ends its course on a most noble, long and persistent finish.
Château Ausone 2017 deserves a proper gourmet menu to be fully enjoyed or failing that, high quality food. Enjoy it with a country terrine as a starter, roast suckling lamb with porcini mushrooms accompanied by forest apples, a cheese such as morbier with truffles or mimolette, and a Grand Cru chocolate dessert. As for other dishes, it will also go very well with roast beef, stuffed Bresse poultry or rabbit chasseur with mustard.
