# Château Plince 2016 (2016)

- **Producer:** Ch. Plince
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Franc, Cabernet Sauvignon
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €50
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blueberry, black cherry, violet, vanilla, cedar, tobacco, mocha, leather, fig, dried fruit, earth

## About this wine

Château Plince 2016 is a red wine from the Pomerol appellation in Bordeaux, France, produced by Ch. Plince. The estate has been under the ownership of the Moreau family since the 1930s, representing over four generations of winemaking tradition. Its location in Pomerol places it within a region celebrated for its distinctive red wines. The 2016 vintage was shaped by a warm, wet spring followed by a dry summer, promoting excellent fruit ripeness. Château Plince is recognized for its imposing château, a notable architectural feature within the typically more understated Pomerol estates, and is often regarded as offering significant value.

## Interesting facts

- The estate boasts an imposing château, unusual for Pomerol.
- Owned by the same family since the 1930s.
- Considered a Pomerol of great value.
- The 2016 vintage benefited from a dry summer for optimal ripening.

## Food pairing

The wine's medium-plus body and ripe tannins are well-suited to complement the richness of proteins like lamb, beef, and duck. The wine's inherent fruit notes can echo or contrast with savory elements in dishes, while its structure can stand up to richer sauces and preparations. Herbal notes in the wine can find harmony with herbs used in cooking.

## Wine making process

The winemaking process for Château Plince 2016 begins with a one-week pre-fermentation maceration followed by fermentation in thermo-regulated cement tanks for one to two weeks. An additional one to two weeks of maceration follows fermentation. The wine then undergoes aging in French oak barrels for 12 to 18 months, during which malolactic fermentation also takes place. The estate utilizes machine harvesting for efficiency.