Vieux Château Negrit Montagne-Saint-Emilion French Wines

£15.00

A firm, flavoursome Saint-Emilion style, offering bright currant fruit mixed with savoury, smoky notes.

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Features
Producer
Vieux Château Negrit
Type of drink
Red Wine
Size
75cl
Ingredients
85% Merlot, 10% Cabernet Sauvignon, 5% Cabernet Franc
Region
Bordeaux
Country
France
Production
See More Info
Alcohol
12.5%
Vintage
2016
The Artisan Winery
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Categories:, , , , Tags:, , SKU: 377N41-16
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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

Vieux Château Négrit is owned by Alexandre Blanc, who single-handedly runs the estate, having painstakingly assembled the vineyard parcels that comprise it.

Vineyard

The vineyards of Vieux Château Négrit occupy seven hectares of south-facing clay-limestone slopes. The vines average thirty years old.

Winery

The wine was fermented traditionally, with four weeks’ skin contact. After maturation the best lots were selected before bottling.

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