70% Merlot, 30% Cabernet Franc
Yield: 45 hl/ha
Limestone and clay soil
Classic Bordelais. First alcoholic then malolactic fermentation is overseen in stainless steel vats,
temperature-controlled to ensure proper color and juice extractions. The wine is then aged in oak
casks (of which, a proportion of 1/3 are new) over the course of 12 months. The different
grape varieties are aged separately in a process that precedes final blending.
Hints of violet upon dark red.
The aromatic palette swiftly announces an array of dark berry smells – blueberries, blackcurrants –
before making room for spicy fragrances evocative of Morello cherries.
A robust mouth-feel is appreciated from the attack, betraying the true ripeness of the material
Ideal serving temperature: 15-16°C
Place in carafe one hour before serving.
One of our favorite recipes: Spit-fired leg of lamb and risotto with truffles
Guide des meilleurs vins de France de la Revue du vin de France 2013: 16/20
Silver Medal at the Concours de Lyon 2012
Silver Medal at the Concours de Bordeaux - Vins d'Aquitaine 2010
Silver Medal at the China Wine and Spirits Awards 2013
Wine Spectator: 89