Deep ruby with garnet reflections. Ripe black cherries, plums, and cassis, with hints of spice, cedar, and mocha. Medium to full-bodied, structured yet silky. Rich fruit core (blackberry, plum, cherry) balanced by fine tannins and fresh acidity. Subtle notes of vanilla, spice, and earthy minerality. Long, smooth, and elegant, with lingering fruit and savoury depth.

Ideal with roast lamb, grilled beef, duck confit, venison, mushroom dishes, and aged cheeses. A versatile Bordeaux that works both for everyday fine dining and cellaring.

Merlot (dominant), with Cabernet Sauvignon (typical estate blend ~90% Merlot, 10% Cabernet Sauvignon)

Bordeaux AOP

ABV 12.5–13%

Vines average 35–40 years old, grown on gravelly and sandy-clay soils. Manual and mechanical harvesting, followed by strict grape sorting. Fermentation in temperature-controlled stainless steel tanks. Aged 12 months in vats with partial oak maturation to add subtle complexity without overshadowing fruit purity.