Serving temperature : 16°C - 18°C
Best within 5 to 7 years
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90-91/100 Jeb DUNNUCK - PARKER
15,5/20 Jancis ROBINSON
91-92/100 Josh RAYNOLDS
Food and wine pairing
This wine will match very well with a stew (hare, boar...), a grilled red meat, and why not just with a cigar by the fire ?
Stony calcareous-clayey soil, with a big proportion of round smooth pebbles.
Harvesting is done by hand in late September. Winemaking is traditionnal (destemmed and crushed), then placed in a tank with two daily pumping and a double load shedding until racking. During 16 months, the wine is aged in barrels for maturation and bottled for optimum aging.
Dark colour with ruby reflections.
Nice complexity, very rich nose of blackberry jam, moccha, blackcurrant liquor, fireplace fire and zan.
Both fresh and long mouth.
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