Our range
2016
Tasting
Nice deep purple colour. The nose is full of finesse, opening up with notes of dark fruits such as blackcurrant and blackberry. On the palate it is structured by silky and fine tannins which give elegance and purety.
To be served with roast meats and poultry, legs and game, wine sauces, matured cheese, chocolate desserts…
Awards
- Gold 85/100 Gilbert & Gaillard 2018
- Silver- 90pts Decanter World Wine Awards 2018
- Silver Vignerons Indépendants 2018
- Guide Dussert Gerber des Vins Edition 2020
2018
Tasting
A bright cherry red colour with deep purple highlights. On the nose the wine is fruity with notes of cherries (bigarreau) and wild strawberries, marked by spicy notes of white pepper. The palate is smooth and well-balanced, delicately enhanced by flavours of fresh sloe, blackberry and toffee.
Awards
- Gold Vignerons Indépendants 2020
- 14,75/20 VertdeVin
2019
Tasting
Deep purple colour. The nose is very fine and reveals scents of black fruits, blackcurrant and blackberry. The wine is elegant and pure on the palate with fine and silky tannins.
2020
Tasting
A beautiful intense ruby colour, with some subtle poppy red reflections.
It has a pretty discreet nose of blackcurrant buds and peony. The wine is fresh and delicate on the palate, with fruity notes of redcurrant.
Awards
- Gold Lyon 2022
- Gold Vinalies Nationales 2022
- Gold Feminalise 2022
- Silver Bordeaux 2022
- Silver Vignerons Indépendants de France 2022
- 91pts James Suckling
Light and elegant, this is a voluptuous and enticing wine to be missed neither from the connoisseurs nor from the wine lovers!
The vineyard
Molasse du Fronsadais with muddy facies, calcareous and ferruginous sub-soils give this wine roundness, power and intense aromas of red fruits
Two grape varieties: MERLOT, CABERNET FRANC
The wine
Traditional vinification in thermo-regulated vats. 5 daily pumping over, 1 release at mid-fermentation and long maceration to maximise extraction of aromas and tannins.
One third of the vintage ages in wood. Blending is performed after a 12-18 months’ vatting period. Natural cold decanting, racking and filtration prior to bottling.