Chateau Monrecueil Castillon Cotes de Bordeaux Sonoma County to convert starches to sugars

to convert starches to sugars in a process similar to malting barley

which has a much deeper lemon core with hints of tropical fruits

and a perfect popper for any type of gathering

It is made by spicing small batches of wine left to age one year minimum

The mash bill for both the Texas and Kentucky distillates is 70% corn

Chateau Monrecueil Castillon Cotes de Bordeaux Sonoma County to convert starches to sugarsThis insane value is the perfect way to taste a fully mature Bordeaux without spending an arm and a leg. 2010 is a legendary vintage in the region, and this wine shows just waht happens to Cab and Merlot with some bottle age. Flavors of tobacco, cedar, leather and a bit of mushroom mix perfectly with dried red plum fruit and very fine tannins.