Description
Grape: 64% Cabernet Sauvignon, 30% Merlot, and the rest Cabernet Franc and Petit Verdot,
Soil: Mindel gravel terraces with sandy-clay subsoil
Winemaking: The grapes were hand-harvested and carefully sorted before fermentation in temperature-controlled stainless-steel vats. The wine was aged for approximately 18–20 months in French oak barrels, with around 80% new oak, adding structure, complexity and refined notes of cedar and spice.
Food pairing
- Beef fillet or Chateaubriand
- Grilled ribeye steak
- Roast lamb with rosemary
- Beef Wellington
- Venison and other game
- Slow-braised beef cheeks
- Truffle-based dishes
- Mature Comté, Gruyère or aged Cheddar
Serving recommendation
Serve at 16–18°C. Decant for approximately one to two hours when enjoying it now. The wine can be cellared for several decades under appropriate conditions. Best Served in Zalto Bordeaux Glass from the Decanter Mystique.
