FEATURES
🏰 The 2000 Chateau La Fleur Morange is a red Bordeaux blend from Saint-Émilion Grand Cru, known for its concentration and unique character derived from some of the estate's oldest vines, many over 100 years old. The estate is owned by Jean-François Julien, who is noted for his meticulous vineyard work, including extensive debudding, up to four crop thinnings, and two deleafings to reduce yields and ensure fully ripe fruit. The grapes are hand-harvested and entirely hand-destemmed, a laborious process that minimizes stress on the berries. 【The use of 100-year-old vines and entirely hand-destemmed grapes for exceptional concentration and purity is a key USP.】
🍴 This Saint-Émilion Grand Cru is best paired with classic meat dishes such as veal, pork, beef, lamb, duck, game, and roast chicken, whether roasted, braised, or grilled. It also complements Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.
🥂 The 2000 vintage, being over two decades old, offers a subtle angle on old wine style. Expect a wine that has evolved, showcasing tertiary aromas and a softer palate. When serving, handle with care as older corks and capsules can be fragile. Decanting for a short period (around 30 minutes to an hour) is recommended to allow the wine to open up and to separate any sediment, but be mindful not to over-decant very old wines. Serve at around 15.5 degrees Celsius (60 degrees Fahrenheit) to enhance its freshness and lift. This wine is perfect for a sophisticated dinner party, a special anniversary celebration, or a quiet evening appreciating a mature Bordeaux.
BACKGROUND
This is a red wine from the Bordeaux region of France, produced by the Saint-Emilion-class winery, the Moran winery, which is the wine of the winery. The vineyards have some of the old vines that have been over 100 years old and the grapes are very concise. The winery strictly controls the production of grapes to ensure the quality of the grapes produced, and carefully cuts, slashes, leaves and thins the vines. During the harvest season, all grapes are manually picked, sorted, and stalked, followed by a 6-day low temperature soak in a cement tank. After soaking, the grape juice is distilled into a 5,000 liter stainless steel vat for fermentation and then transferred to new French oak barrels for 18 months. This wine is deep and tempting, with aromas of graphite, charcoal, plum and blackberry. It has a long aftertaste and a good structure. It is a good wine with a balanced overall performance.
