# Diane de Belgrave (2015)

- **Producer:** Vins et Vignobles Dourthe
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €20
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, black cherry, blackberry, blackcurrant, red cherry, black plum, cloves, cedar, vanilla, butter, tobacco, leather, dried fruit, earth

## About this wine

Diane de Belgrave is the second wine of Château Belgrave, a 5th Growth estate in the Haut-Médoc appellation of Bordeaux, managed by Vins et Vignobles Dourthe. The wine is named in honor of the Roman goddess of the hunt, referencing the historical past of Château Belgrave. The 2015 vintage in Bordeaux is considered exceptional, marked by favorable weather that led to concentrated and well-structured wines. Diane de Belgrave offers a more accessible entry into the elegance of Haut-Médoc wines from a classified growth estate.

## Interesting facts

- Named after the Roman goddess of the hunt, reflecting the estate's historical use as a hunting lodge.
- Benefits from the same viticultural care and winemaking facilities as its prestigious first wine, Château Belgrave.
- Offers a taste of a classified growth Bordeaux at a more approachable price point.
- The 2015 vintage is highly rated, with some critics calling it the best vintage of this wine to date.

## Food pairing

The wine's full body and supple tannins are well-suited to complement the richness of proteins like lamb and beef, while its fruit-forward character can stand up to robust flavors. The wine's structure can cut through fattier dishes, and its subtle oak notes can harmonize with earthy ingredients.

## Wine making process

Grapes for Diane de Belgrave are sourced from younger vines of Château Belgrave. The harvest is manual, with grapes picked into small crates and then subjected to optical sorting. Fermentation occurs in stainless-steel vats of various capacities. Malolactic fermentation is carried out partially in barrels. The wine then undergoes 12 months of aging in oak barrels, with a portion being new, and is aged on fine lees. Sustainable farming practices are utilized in the vineyards.