Authentic, refined, subtle aromas

  • SAINT-EMILION GRAND CRU

    2001

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Imposing, with its crimson colour and brownish tinge, the bouquet is unmistakeable. The attack is smooth, combining spicy, candied notes and a subtle woody flavour. The finish is pleasant and well-balanced, the tannins are mellowed; a wonderful blend of matured wines.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Slow-cooked beef served with carrots - Osso Bucco – Wood pigeon in salmis.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2002

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Crimson red with gingery highlights, high in colour, notes of juicy red berries, opulent on the palate, complex with a pleasant finish, and fullness in the final aftertaste.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Beef fillet served with foie gras - Rabbit with onions – Navarin.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2003

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : A pretty, sparkling ruby colour with scarlet nuances. A wonderfully mellowed nose, subtle woody notes, a pleasant attack on the palate. Refined velvety finish.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Roast beef served with horn-of-plenty mushrooms - Pigeon - Blanquette de veau.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2004

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Imposing, highly-coloured, marked bouquet, complex, full-bodied, tannins a little tight, to be drunk sooner rather than later to preserve its freshness and sweetness.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Beef stew – Veal stew with chorizo – Cottage pie (duck).
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2005

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Wonderful appearance, deeply coloured verging on black. Opulent bouquet with notes of very ripe grapes, slightly spicy, musky. The attack is full-bodied and powerful. Rich, lasting finish.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Prime rib of beef with Bordelaise sauce – Pot roast veal – Leg of lamb.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2006

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : A pretty, dark-coloured, deep wine, complex nose with woodland, spicy notes and a hint of vanilla. Crisp, mellow attack. A well-rounded balanced wine.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Veal sweetbread – Beef casserole – Lamb & prune tajine.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2007

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Lovely deep ruby colour. Generous nose with notes of liquorice and fruits. Woody, structured, robust tannins; a polished wine.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Cheese soufflé - Filet mignon in a pastry crust – Rabbit à la Grecque (sauce made of wine, olive oil, lemon juice, herbs and spices).
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2008

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Glistening garnet colour with hints of cherry red. The nose is imposing and powerful. Notes of ripe grapes when aerated. Pronounced, crisp, solid attack.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Wild duck à la Bigarade (zesty orange sauce) – Veal with asparagus – Beef wellington.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2009

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Pretty colour, wholesome fruit. Powerful and full-bodied. Nose already complex, refined yet powerful on the palate. Energetic finish.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Roast wild boar – Beef fillet with a green pepper sauce – Beef tenderloin.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2010

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Beautiful deep ruby colour. Complex nose. Refined yet powerful on the palate. Very energetic finish.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Roasted rack of lamb with a parsley garlic crust – Game ragout – Duck aiguillettes.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2011

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Beautiful, velvety deep purple colour. Intense complex nose, aromas of dark fruits. Generous on the palate, fleshy yet pleasantly fresh. Finish of dark fruits and a hint of roasted coffee beans.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Pan-fried veal chops with creamy tarragon sauce – Rabbit stew – Duck breast.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2012

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Beautiful garnet colour with hints of deep cherry red. Powerful nose, aromas of candied fruits, spices and vanilla. Rich and flamboyant on the palate; refined, round tannins.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Roast chicken with truffle slices under the skin – Meat pie – Roast veal paupiettes.
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2014

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Deep intense colour. Refined and delicate with supple silky tannins. A freshness on the palate that mellows with age.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Pork cheeks – Roast ostrich - Veal Marengo (tomatoes, onions, white wine).
    A varied cheese platter.
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  • SAINT-EMILION GRAND CRU

    2015

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Deep colour with rich, silky tannins. Aromas of blackcurrant and Morello cherries. A fruity wine that lingers pleasantly on the palate.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Roast duck breast – Venison steak – Braised pork fillet.
    A varied cheese platter.
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  • L'ESSAI

    Soil : Sableux gravelly
    Vinification : Sulfur-free
    Breeding : Cuve 15 months
    Blend : 90% Merlot, 10% Cabernet Franc
    Tasting : 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.
    Which dishes best lend themselves to tasting our wines? A variety of cured meats.
    Beef fillet served with porcini mushrooms – Veal stew – Vegetable quiche and fresh goats’ cheese.
    A varied cheese platter.
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