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Chateau Dalem Fronsac 2013

Chateau Dalem Fronsac 2013

Red Wine
  • 15%
  • 75cl
  • Product details
    Red Wine
  • 2 Sold
  • 2 Sold

    RM 222 RM 185

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    Tasting Notes: 

    • Apprearance: Generally the robe of the wines of Libournais is deep ruby ​​with purple reflections.
    • Nose: a delicious aroma with notes of spring flowers, raspberries, blueberries.
    • Mouth: generous fruity flavor with a balanced acidity, notes of red berries, anise, a long aftertaste.

     

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    Description

    Chateau Dalem Fronsac 2013

    Medium bodied with plenty of very fine, grippy tannin, medium acid, flavours of dark cherry, cacao and licorice flow into a fresh, medium length finish. Good right-bank character. Oak is evident but under control and integrates nicely. Pure bottled pleasure.

    Chateau Dalem is best served relatively cool (about 15 degrees) which gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume.

    Chateau Dalem History, Overview

    Chateau Dalem is one of the oldest properties in Bordeaux. The estate originated all the way back in 1610. Chateau Dalem remained in the same family ownership until it was purchased Michel Rullier in 1955.Today, Chateau Dalem is managed by Brigitte Rullier-Loussert. Brigitte Rullier-Loussert took over managing the property in 2002. The Rullier family has long ties in the Bordeaux appellation.

    Additionally, the family also owns two other estates aside from Chateau Dalem in the Right Bank, including another vineyard in the Fronsac appellation, Chateau de la Huste. Chateau de la Huste has remained in the family hands since 1860. Brigitte Rullier-Loussert is also charge of managing Chateau de la Huste. They also produce Chateau la Longua, which is made from declassified lots from Dalem and La Huste.

    Chateau Dalem Vineyards, Terroir, Grapes, Winemaking

    The 10 hectare vineyard of Chateau Dalem is planted to 90% Merlot and 10% Cabernet Franc. This is a big change in the vineyards. First the vineyard has increased in size since it was last acquired.For the grape varietals planted, previously, the estate had devoted 10% of the vineyard of Chateau Dalem to Cabernet Sauvignon. Those vines have been removed and those parcels have been replaced.

    There is also more Cabernet Franc in the vineyard these days. The terroir is a mix of clay and limestone soils with a south, by south east facing exposure. The vines are old. On average, the vines are 45 years of age. The vineyard is planted to a vine density that ranges from 6,000 vines per hectare to 6,600 vines per hectare.To produce the wine of Chateau Dalem, the wines are vinified in traditional, temperature controlled, concrete vats. The vats range in size to allow for parcel by parcel vinification.

    Malolactic fermentation takes place in barrel. The wine of Chateau Dalem is aged in 60% new, French oak barrels for an average of 18 months before bottling. In 2008, the estate introduced a second wine, Tenation de Dalem. The average annual production of Chateau Dalem is close to 5,500 cases per vintage.

    When to Drink Chateau Dalem, Anticipated Maturity, Decanting Time

    Chateau Dalem is much better with at least 2-4 years of aging in good vintages. Young vintages can be decanted for 1 hour to 90 minutes. This allows the wine to soften and open its perfume.Older vintages might need very little decanting, just enough to remove the sediment. Chateau Dalem offers its best drinking and should reach peak maturity between 3-12 years of age after the vintage.

    Serving Chateau Dalem with Wine, Food, Pairing Tips

    Chateau Dalem is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Dalem is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Dalem is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

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