Variety: 65% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc, 5% Petit Verdot
Country, Region: France, Bordeaux
Appellation: Bordeaux Supérieur
65% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc, 5% Petit Verdot, from palus soils at Château Lescalle. The fruit is destemmed and fermented in stainless steel tanks. Extraction is via pump-overs three times a day during ferment (typically 3 to 4 weeks), followed by 24 months maturation in 30 % new French oak barriques.
Delmonico is named in honour of Delmonico’s restaurant in New York, the first fine dining restaurant in the USA, originally established in 1827. Moreover, the wine was designed to pair perfectly with its signature dish, Steak Delmonico. First listed in the mid-nineteenth century, Steak Delmonico is a thick-cut boneless rib-eye served with Potatoes Delmonico, mashed potatoes topped with grated cheese and buttered breadcrumbs, baked until golden brown.