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.
Streaks of violet upon a canvass of dark red.
The wine's bouquet includes evocations of wild berry and vanilla and soft notes of violet.
A silky attack gives way to a tannic structure that is at once well-coated and lingering.
As for the finish, an empowering freshness mixes with spicy hints of blackcurrant.
Ideal serving temperature: 15-16°C
Place in carafe one hour before serving
One of our favorite recipes: Roast duck breast, black bean purée
Guide des meilleurs vins de France de la Revue du Vin de France 2013: 15/20
Gold Medal at the Concours de Lyon 2012
Silver Medal at the Challenge to the Best French Wines for the USA - Miami 2014