Château Puy-Blanquet Saint-Emilion Grand Cru French Wines

£27.50

Elegantly plump Saint-Emilion from this accessible vintage, offering aromas of plums and tobacoo, a supple yet structured palate, and a delightful minerality on the finish.

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Features
Producer
Château Puy-Blanquet
Type of drink
Red Wine
Size
75cl
Ingredients
75% Merlot, 15% Cabernet Franc, 10% Cabernet Sauvignon
Region
Bordeaux
Country
France
Production
See More Info
Alcohol
13%
Vintage
2011
The Artisan Winery
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The Artisan Winery

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.

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Producer

Château Puy-Blanquet is a privately owned estate of twenty hectares, located in Saint-Etienne de Lisse, in the eastern segment of the Saint-Emilion appellation.

Vineyard

The vineyards are planted on chalky clay soil, and are traditionally ploughed and tended, with green harvests, leaf thinning and picking all done by hand.

Winery

The wine was fermented in temperature-controlled tanks, then aged for six months in second-fill barrels, and six months further in tank before bottling.

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