Authentic, refined, subtle aromas

  • 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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  • SAINT-EMILION GRAND CRU

    2016

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : 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.
    Which dishes best lend themselves to tasting our wines? Different cold cuts. Sweetbread - Beef stew - Lamb tagine with prunes. Different cheeses.
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  • SAINT-EMILION GRAND CRU

    2017

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : Clear and brilliant color. Ruby, complex nose, hawthorn note, slightly violet, currant. Tasty palate, present in place.
    Which dishes best lend themselves to tasting our wines? Different cold cuts. Roast beef with trumpets of death - Pigeons - Blanquette of veal. Different cheeses.
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  • SAINT-EMILION GRAND CRU

    2018

    Soil : Sableux gravelly
    Vinification : Classic
    Breeding : 12/15 months of barrel
    Blend : 65 % Merlot, 35 % Cabernet Franc
    Tasting : 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.
    Which dishes best lend themselves to tasting our wines? Different cold cuts. Fillet of beef with foie gras - Rabbit with onions - Navarin. Different cheeses
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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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