# Château Canteloup Médoc (2014)

- **Producer:** Château Canteloup
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Sauvignon
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €16
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Passed
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackcurrant, lavender, fennel, grass, vanilla, smoke, leather, cedar

## About this wine

Château Canteloup is produced as the second wine of Château La Gorce, a recognized Cru Bourgeois estate located in the commune of Blaignan in the northern Médoc. Founded in 1821 by Madame Gorse, the estate experienced periods of high acclaim followed by complete obscurity during the Great Depression and World War II. Under the leadership of fourth-generation owner Raoul Fabre in 1980, the estate was completely reborn. In 2003, his children heavily invested in state-of-the-art vinification equipment, solidifying Château La Gorce and its second wine, Château Canteloup, as high-value, reliable expressions of the Médoc.

## Interesting facts

- It is the second wine of Château La Gorce, a historic Cru Bourgeois estate founded in 1821.
- Unusually for the Left Bank, clay-limestone soils here favor a higher proportion of Merlot over Cabernet Sauvignon.
- The estate produces a highly sought-after, certified Kosher run alongside its traditional bottling.

## Food pairing

This classic Left Bank Bordeaux blend thrives alongside rich proteins and savory fats. The moderate tannins and fresh acidity cut through the richness of red meats like lamb and beef, while the wine's savory, earthy undertones complement roasted vegetables and aged cheeses beautifully.

## Wine making process

The grapes are harvested from a single-block 48-hectare vineyard characterized by clay-limestone soils. Fermentation takes place at controlled temperatures in thermo-regulated vessels to preserve fruit purity. Following fermentation, the wine is aged for 18 months in French oak barrels, which helps integrate the tannins and adds structural complexity. Traditional fining is conducted using egg whites.