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3 Red Wines from the Bordeaux wine region of France hand selected by a French wine connoisseur
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Varietal: 100% Gamay Noir
Winemaking: The 14 hectares of the estate are exploited by Laurent and Pascal Duc (10th generation winemakers). Their vines are grassed, their harvest is manual; They seek to bring the best of our terroir to our wine. They work as part of responsible viticulture
Food pairing: Red meats, small game, as well as with goat cheeses
Varietal: 85% Merlot • 15% Cabernet Sauvignon
Color: Beautiful deep ruby
Nose: Deep with red fruits (raspberry, cherry) with spicy notes and undergrowth.
Mouth: Very flexible attack. Balanced with fine and rounded tannins, and with a nice ripe fruit. Good length.
Food Pairing: Enjoy with grilled meats, barbecues and hard cheeses or simply as an aperitif with pork products
Varietal: 60% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc
Color: A lovely, intense cherry-red color
Nose: The pleasant, fruity bouquet is evocative of glaced cherries and stewed prunes.
Palate: It starts out with a soft, delicious flavor on the palate, going on to silky tannins and rich red-fruits on the finish.
Suggestions: Serve the wine at a temperature between 16 and 17 C., with pork and mushrooms, grilled poultry as well as cheeses.
Varietal: 80% Merlot 20% Cabernet Sauvignon
Color – Dark garnet, clear hue throughout.
Nose – Coffee, tobacco, florals and mixed dark fruits. Medium to full bodied.
Mouth – Blackcurrant, morello cherry, plum, rich crimson – round attack, rather strong acidity
Food Pairing: grilled meats, meat dishes, and assorted cheeses
2010 Vintage: Wine Spectator: 90 points
2015 Vintage – Wine Enthusiast: 91 points