Wine maker notes: Our technique is 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 vine varieties are aged separately in a process that precedes final blending. The cask aging accords the wine a pleasant structure and ensures an extremely good set of conditions for maturation.
Grape Variety/Blend: Merlot 70% - Cabernet Franc 30%
Tasting notes: Delicious notes of grenadine, red currant and strawberry materialize behind a magnificent purple, creating an ensemble that is a true pleasure to drink. A similar sensation emerges from the union of smooth and soft tannic qualities, the ensemble at last ceding to a finish that is both fresh and fruity.
Food Pairing: Red meats, French lamb stew, leg of lamb, etc.
Ideal serving temperature: 15-16°C. Decant for one hour before serving.