Château de Parenchère Bordeaux Supérieur French Wines


Supple, fragrant claret that offers aromas of ripe berry fruit and plums, a hint of smoke, and a medium-bodied, elegant palate with all the poise of supposedly superior appellations.


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Château de Parenchère
Type of drink
Red Wine
50% Merlot, 40% Cabernet Sauvignon, 9% Cabernet Franc, 1% Malbec
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The Artisan Winery
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Categories:, , , , Tags:, , SKU: 361P20-16
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Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.


Château de Parenchère is a 153-hectare estate located near the eastern edge of the Bordeaux appellation, and has sixty-three hectares of vineyard planted. Its history can be traced back to 1570, and the building itself was rebuilt in 1731. Much of the wine at that point was used to bolster blends destined for England, but of course now it is bottled at the château, allowing the quality of the vineyards to be appreciated in their own right.


The vines are planted only on the best exposed, sloping sites of the estate, to maximize available sunshine and prevent excessive water buildup around the roots. The soil is chalky clay, with more of the latter than is typical of the region; this gives extra weight to the wines. Sustainability is central to the vineyard management, with minimal treatments, grass between the rows and ploughing keeping the soil in optimum condition. Debudding and green harvesting are used when necessary to control yields.


The thirty-two vineyard plots were vinified separately. A six to seven days’ cold maceration with saignée was followed by fermentation at 28ºC, and a further 1-2 weeks on skins at 30ºC. The wine was then aged in tank for eighteen months before bottling.


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