Named the number one Bordeaux rosé, this wine is a vivid pale pink. Vibrant, mineral-accented strawberry, red currant and tangerine scents carry a suave oral overtone. Racy, precise, and light on its feet, this wine celebrates tangy red berry flavors and a bracingly beautiful minerality. Lithe and pure with no excess weight but plenty of depth, Auguste has a stony and fresh finish that displays excellent clarity and persistence.
Château Auguste Rosé is an elegant and versatile wine that can be paired with many dishes such as lobster, seared salmon or tuna; meat dishes such as duck, turkey, and rare lamb; pasta and risotto; or lighter fare such as salads and vegetarian dishes. Pairs lovely with French cheeses such as Camembert and Brie. Of course, it can also be enjoyed alone.
A well-balanced, well-structured, medium-to-full-bodied Bordeaux. This wine is rich with fresh black fruit and soft integrated tannins. Complete with aromas and flavors of blackberry, blueberry, dark plum, black cherry, licorice, and cedar with a beautifully persistent finish. The Auguste Rouge was awarded 90 points by James Suckling in both 2015 and 2016.
Château Auguste is an approachable and exquisite Bordeaux in the whole sense of the word. Merlot is the dominant grape, and Cabernet Sauvignon plays a supporting role, adding complexity to this great wine. This is a magnificent and versatile wine that can be paired with steak, veal, venison, and poultry or pasta dishes.
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There are five basic stages or steps to making wine: Harvesting, Crushing and Pressing, Fermentation, and then Aging and Bottling. Undoubtedly, one can find endless deviations and variations along the way.
The moment the grapes are picked from the vines determines the wine's acidity, sweetness and flavor . . .
Crushing the whole clusters of fresh ripe grapes is traditionally the next step in the wine making process . . .
Fermentation is indeed the magic at play in the making of wine. . . .
The final stage of the wine making process involves the aging and bottling of wine . . .