France
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Ruby red in colour, the nose is complex and refined, developing notes of salted caramel combined with a subtle blend of fruit and spices, eucalyptus and black berries. We find all this complexity on the palate with a fresh introduction reminiscent of the garrigue, followed by an inviting sweetness with a finish on subtly coated tannins.
Cellaring: Drink now while fresh
Food Pairing: Terrine, casserole such as beef cheek stew, lamb stew with olives, roast or grilled meats, stuffed summer vegetables.
Long maceration, infusion of ripe grapes resulting to a gentle and subtle tannic structure. Traditional method, controlled oxygen input. Best served slightly chilled at around 15°C.
