Tasting note
Powerful, elegant Burgundy, fragrant with cedar and juicy with cherries and blackberries, with a hint of sweet spice on the finish.
Vinification
Maceration and vinification take 2 to 3 weeks, innocualted via indigenous yeasts. Maceration and fermentation are in a temperature controlled environment. Following this the wine is aged in barrels (20% in new oak) for 14 to 18 months.
Food Match
Paitng this complex wine with lean red meat such as venison, fillet steak and lamb or simply roasted white meats like roast pork, roast veal or a good roast chicken.