GRAPE VARIETIES

Merlot, Cabernet Franc

WINEMAKING

De-stalked grapes – alcoholic and malolactic fermentation in vats – aging in vats and French oak barrels for 3 to 6 months – regular rackings (every 3 months) and fining before bottling.

TASTING NOTES

Ruby red color, bright and brilliant. High aromatic expression with aromas of red wild fruits such as raspberries and dried cranberries framed by nutme and forest floor notes. Juicy and forward palate. The acidity delivers backbone to this lively wine. Soft and well-balanced tannins. Long length.

PAIRING

Duck breast "Vigneronne," medallion of Monkfish in a St Emilion wine sauce. Best served between 16°C and 18°C / 60°F and 64°F.

KEY FACTS

• Low yield (30hl/ha), hand-picked grapes.
• Vegan friendly
• Sustainably farmed: certification in process
• Typical “flacon bordelaise” bottle of the 18th century

AWARDS

• 90 Points – James Suckling – 2020 Vintage
• 92 Points – Ultimate Wine Challenge 2018 – USA – 2015 Vintage
• Silver Medal – Berliner Wine Trophy 2015 – Germany – 2014 Vintage