Accueil / Nos Millésimes
Des arômes authentiques, élégants et subtils.
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SAINT-EMILION GRAND CRU
2014
Sol : Sableux gravelly Vinification : Classic Élevage : 12/15 months of barrel Assemblage : 65 % Merlot, 35 % Cabernet Franc Dégustation : Deep intense colour. Refined and delicate with supple silky tannins. A freshness on the palate that mellows with age. Quels mets pour déguster nos vins ? A variety of cured meats.
Pork cheeks – Roast ostrich - Veal Marengo (tomatoes, onions, white wine).
A varied cheese platter. -
SAINT-EMILION GRAND CRU
2015
Sol : Sableux gravelly Vinification : Classic Élevage : 12/15 months of barrel Assemblage : 65 % Merlot, 35 % Cabernet Franc Dégustation : Deep colour with rich, silky tannins. Aromas of blackcurrant and Morello cherries. A fruity wine that lingers pleasantly on the palate. Quels mets pour déguster nos vins ? A variety of cured meats.
Roast duck breast – Venison steak – Braised pork fillet.
A varied cheese platter. -
SAINT-EMILION GRAND CRU
2016
Sol : Sableux gravelly Vinification : Classic Élevage : 12/15 months of barrel Assemblage : 65 % Merlot, 35 % Cabernet Franc Dégustation : Pretty dark color, deep, complex nose with notes of undergrowth and finely vanilla spices. Good overall balance. Generous attack, lots of volume. Rich and long finish. Quels mets pour déguster nos vins ? Different cold cuts. Sweetbread - Beef stew - Lamb tagine with prunes. Different cheeses. -
SAINT-EMILION GRAND CRU
2017
Sol : Sableux gravelly Vinification : Classic Élevage : 12/15 months of barrel Assemblage : 65 % Merlot, 35 % Cabernet Franc Dégustation : Clear and brilliant color. Ruby, complex nose, hawthorn note, slightly violet, currant. Tasty palate, present in place. Quels mets pour déguster nos vins ? Different cold cuts. Roast beef with trumpets of death - Pigeons - Blanquette of veal. Different cheeses. -
SAINT-EMILION GRAND CRU
2018
Sol : Sableux gravelly Vinification : Classic Élevage : 12/15 months of barrel Assemblage : 65 % Merlot, 35 % Cabernet Franc Dégustation : Carmine red with red reflections, well colored, notes of gourmet red berries, delicious on the complex palate with a pleasant finish, with good amplitude on the final return. Quels mets pour déguster nos vins ? Different cold cuts. Fillet of beef with foie gras - Rabbit with onions - Navarin. Different cheeses -
L'ESSAI
Sol : Sableux gravelly Vinification : Sulfur-free Élevage : Cuve 15 months Assemblage : 90% Merlot, 10% Cabernet Franc Dégustation : This wine is one that needs to be decanted and left to breathe for 1hr30 – 2 hours before drinking, as it undergoes a special bottling process without oxygen. With its deep red colour, this wine sets itself out from the crowd by its lingering aromas and taste on the palate; round and supple, rich and creamy. Quels mets pour déguster nos vins ? A variety of cured meats.
Beef fillet served with porcini mushrooms – Veal stew – Vegetable quiche and fresh goats’ cheese.
A varied cheese platter.
