Cabernet-sauvignon 57 %, Merlot 32 %, Cabernet Franc 8 %, Petit Verdot 3 %
Sustained garnet colour with young and ruby reflections.
Fine nose under evolution, a little closed. To be decanted or even better, to be opened one hour before the service, wait for him in the glass. Young nose, black fruit jam, tight, dense with brilliance (distinctive of pureness).
Fleshy, full, dense mouth. Nice velvety tannins. With the air, the fruit reveals itself with nice vanilla and liquorice notes. Much luster.
It is a great wine! One can start to taste it and also keep it.
Harmonises with: Roasted duck, deer jig, truffled chicken, tenderloin steak, roast duckling and juniper…
Cheeses: saint-nectaire, brie, tomme de Savoie…
Silver medal at the 2007 Challenge International du Vin in Blaye-Bourg
Cru Bourgeois, 2003 classification