Description
Grape: 57% Cabernet Sauvignon 23% Cabernet Franc 15% Merlot Petit Verdot balance
Winemaking
The grapes are harvested parcel by parcel and vinified with precision to preserve the identity of the Margaux terroir. Fermentation takes place in a combination of stainless steel, concrete, and wooden vats.
The wine is aged for approximately 18 months in French oak barrels, with around 60% new oak, adding structure and complexity while maintaining elegance and freshness.
The gravel soils of the estate contribute finesse, aromatic lift, and silky tannins, characteristic of classic Margaux wines.
Food pairing:
- Roast lamb with rosemary and garlic
- Beef tenderloin or ribeye steak
- Duck breast or game dishes
- Mushroom and truffle-based recipes
- Aged cheeses such as Comté or mature Gouda
The wine’s structure and elegance make it ideal for refined meat dishes and classic French cuisine.
