With yields of a mere 3 tons/acre, we fermented perfectly ripened fruit. The ruby wine that emerged was put in French oak for one year. Here is a tantalizing weave of dark cherry and toasted oak aromas. Complex, but easily approachable, this wine is rich in aromas of blackberries, cherries, cigar box and vanilla. Loads of velvety tannins and an elegant and lingering finish make this a great wine for rich foods, game or anything off the grill.
dark, almost black, garnet
complex, aromas of black current, blackberry, cigar box, and toasted vanilla
rich and opulent with a tightly woven texture fine grain tannins and a mineral finish
Serve at 65°F (18°C)
cheddar, gorgonzola, Stilton
T-bone, lamb shoulder, rib eye
mushrooms, raddicchio, brussel sprouts
rosemary, cumin, juniper
stew, roast, grilled
pepper, gratin, ragout
clay and lime
Please refer to the technical sheetTechnical Sheet
enjoy now or cellar 5 to 7 years
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