Description
Grape: A classic Bordeaux-style blend dominated by Cabernet Sauvignon, complemented by Merlot, Cabernet Franc, Petit Verdot, and Malbec.
Winemaking:
- Skin Contact 20 days
- Barrel Aging 18 months in new French oak
Food Pairing
- Red Meat: Grilled ribeye or wagyu beef – Roast beef with herbs – Lamb rack with rosemary – Game -Venison with berry reduction – Duck breast with fig or plum sauce
- Classic Pairings: Beef Wellington – Slow-braised short ribs
- Cheese: Aged Cheddar – Comté – Parmesan
Pairing Insight: The wine’s structure and polished tannins make it ideal for rich dishes, while its aromatic complexity complements herbs, spices, and slow-cooked flavours.