Our wines (Vincod, ne pas toucher)
Fruit, finesse and elegance: the winning trio for this wine from a privileged terroir. Dominant in the blend, this Merlot seduces with its greedy notes of pastry aromas that give way to ripe fruit. On the palate, it unfurls a silky body and finely woody notes.
The vintageThe 2019 vintage follows in the footsteps of recent great Bordeaux vintages. The winter was surprisingly mild, followed by a rather cool spring. Summer was hot, but the rain came at just the right time on several occasions: in July and August, then a few showers in early September. These rains were a lifesaver, keeping the grapes fresh and energized before harvest.
LocationVineyard area: 21 hectares
Grape varieties: 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon
Appellation: Montagne Saint-Emilion
Terroir : Clay-limestone, clay-silica and sandy soils.
In the vineyardManual pruning in winter on hillside plots and later on other plots to delay budburst and the onset of frost.
Branched cane shoots reused as compost for the soil.
Controlled yields.
Mechanical harvesting.
Traditional, temperature-controlled stainless-steel vats combined with micro-oxygenation.
Alcoholic fermentation followed by malolactic fermentation.
Daily pumping-over and punching-down.
12 to 14 months in French oak barrels.
Serve at around 17/18 degrees, decant if possible or open an hour before serving.
Ageing potential5 to 10 years
TastingIntense red color with brilliant incarnate highlights. Complex nose, combining blackberry and black cherry aromas with a hint of licorice. Voluminous on the palate, structured by fine tannins coated with fine notes of roasted coffee.
Food pairingsAperitifs: Platter of fine charcuterie (dry-cured ham, terrines), tapas.
World cuisine: Lamb tagine with prunes, spicy beef empanadas, Mexican dishes such as beef enchiladas.
Game: Roast pheasant, wild boar stew with berries.
French specialties: Beef bourguignon, duck confit, grilled prime rib.
White meats: Chicken supreme with mushrooms, roast veal with herbs.
Red meats: Beef fillet with pepper sauce, grilled entrecôte.
Poultry: Duck with cherries, roast capon.
Cheeses: Mature Camembert, truffled Brie, character cheeses (Comté, Bleu d'Auvergne).
Desserts: Red fruit tart, dark chocolate fondant, blackberry pavlova.
Aperitif, International cuisine, Desserts, Cheese, Game, French cuisine, White meat, Red meat, Poultry
13.5
Allergens (sulfites)Contains sulphites
GMThis product contains no GMOs or GMO-derived components.
Grapes
Merlot
: 80 %
Cabernet franc
: 15 %
Cabernet sauvignon
: 5 %
Concours de Bordeaux Or
