FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 40k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Get only wines you love
Les Piliers 2017 - Chateau Maison Blanche
Vignobles Despagne-Rapin / Chateau Maison Blanche

LES PILIERS 2017 - CHATEAU MAISON BLANCHE

  France / Bordeaux
SORRY GUYS, WE RAN OUT OF THIS ONE

Check how great a Bordeaux can be!

SEND PAGE TO FRIEND

Why do we love it?
Both Saint Emilion and organic and biodynamic, Les Piliers de Maison Blanche is all you were looking in a Bordeaux and you didn't even know it until today. When you‘ll try Nicolas Despagne's creation, you will review everything you believed in and everything you knew until now. Yes, it's that good!

Despagne family has been involved in the vineyard at Saint Emilion since 1812. As far as we can tell, they have several years of experience in both cultivation and winemaking. Since 2009 the winery has been certified for organic farming and since 2013 for biodynamic. Nicolas leaves nothing to chance for more than 5 minutes, contrarily he is constantly looking for the what, how, and why in everything related to his land and wine. Inspired by Chateau Palmer and Chateau Margaux, he planted orange and other trees among his vines. Due to climate change, he dared to change the composition of his wines, replacing a percentage of Merlot with Cabernet Franc. So, Les Piliers de Maison Blanche consists of 55% Cabernet Franc and 45% Merlot. The wine is fermented with indigenous yeasts and matured in oak French barrels for 18 months. After that, it is bottled unfiltered without the addition of corrective agents. The result has impressive fruit concentration and unique complexity.

Les Piliers de Maison Blanche is an amazing wine that will conquer even the most demanding palates.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
It has deep ruby color and intoxicating aromas of sour cherry, cherry, plum, berry, vanilla, pepper, tea, tobacco, cedar accompanied by hints of cigar box and violet. Exuberant mouth with medium to full body, crisp acidity, and moderate but well-polished tannins.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Bordeaux, France
Variety Cabernet Franc, Merlot
Aromas Sour cherry, cherry, plum, berry, vanilla, pepper, tea, tobacco, cedar, cigar box, violet.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16%
Aging 10 years
Closure Cork
Organic Yes

LES PILIERS 2017 - CHATEAU MAISON BLANCHE

PAIR IT

with a juicy burger, beef stew in tomato sauce, or a with rib-eye steak with red wine sauce and vegetables.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}