Chateau Cazeau 1560 Bordeaux AOC

The first written mentions of Chateau Cazeau date back to 1560, and in honor of this significant date, the dry red wine Chateau Cazeau, "1560" was released. It pays tribute to the five-century history of winemaking that flourished behind the castle walls and has now reached its peak. The wine blend consists of Merlot, Cabernet Sauvignon, and Cabernet Franc grapes grown in the Chateau Cazeau vineyards, which are located at an altitude of 110 meters above sea level and have a southern exposure. Organic methods of grape cultivation are adhered to, using organic compost to fertilize the soils. The average age of the vines reaches 35 years. The Merlot, which is used in a larger proportion, provides the wine with fruity characteristics, adds roundness and silkiness to the taste, allowing it to be enjoyed at a young age. Cabernet Sauvignon gives the wine solidity and structure, while Cabernet Franc adds aromatic accents. The harvest is collected from old low-yielding vines when the berries reach optimal ripeness. The vinification of the drink follows the traditional method of creating dry red wines under strict temperature control. Prolonged maceration allows for a deeper hue, maximizing the wine's berry flavor, aroma, and beneficial substances. The wine pairs excellently with grilled red meat, roasted poultry, and desserts based on red fruits. Chateau Cazeau, "1560" has been awarded numerous prestigious awards, including gold medals at the "Concours de Lyon" and "Concours Gilbert & Gaillard", as well as a silver medal at the "Concours de Macon", received in 2017 for the 2016 vintage. The origins of Chateau Cazeau are very ancient, dating back to the sixteenth century. Even then, grapes were grown at the Chateau. Chateau Cazeau is a majestic Gironde monastery located in Gornak, on one of the oldest roads in the Entre-deux-Mers region. The vineyards of the Chateau occupy over 300 hectares of land and are planted on clay-limestone soils on the slopes of hills. The planting ratio is evenly divided between red and white varieties, which are carefully adapted to the terroir to demonstrate the highest expression of each variety. The wine cellar of the Chateau is well-equipped and represents a rather complex facility, while the winemaking methods are traditional. Yield restrictions, strict grape selection, long maceration leading to good tannin extraction, and strict control allow the winemakers of the Chateau to produce wines of excellent quality.