80% Syrah, 20% Grenache

Intense ruby colour with violet highlights.

 An explosion of black fruit, black pepper combined with liquorice and tobacco notes when agitated.

 Well balanced, with a harmonious texture. Long fruity and spicy aftertaste.

Fillet of beef, roasted saddle of lamb with fresh herbs, chicken breast stuffed with black mushrooms, strong cheeses, spicy dishes, dark chocolate-based dessert.

Best served at 14-16 °C / 58°F-60°F

Merlot, Cabernet Sauvignon

Intense and brillant red colour.  Expressive nose of small black fruits (blackberry, blueberry) with delicate roasted notes (cocoa). Fruit driven on the palate, supported by present and well-integrated tannins. A long and spicy aftertaste.

Red meats, pâté, cheeses.

Best served between 16°C and 18°C (60-65°F).

Sauvignon Blanc, Semillon

Golden straw yellow. Intense and complexe nose of tropical fruits aromas (mango, passion fruit, pineapple) and vanilla notes. Nice lively and rich attack with a citrus note on the aftertaste.

Aperitif, seafood, fish dishes.
Best served between 10°C and 12°C (50-54°F).

Cabernet Sauvignon, Merlot

Intense garnet red with dark highlights. Intense nose of blackcurrant aromas with vanilla and spicy notes. Good concentration on the palate, with present and well-integrated tannins. Persistent and delicate oaky finish.

Red meat, game, cheese.
Best served between 16°C and 18°C (60-65°F).

Cabernet Sauvignon, Merlot, Cabernet Franc

Garnet red of good intensity. Complex nose combining intense black fruit aromas with hints of licorice and vanilla. Generous on the palate with a supple texture and velvety tannins. A fruity, round and delicious finish.

Red meat, game, cheese.
Best served between 16°C and 18°C (60-65°F).

Merlot, Cabernet Franc

Intense ruby red colour. Seductive bouquet dominated by hints of black and red fruits (blackberry, black cherry, strawberry jam). Delicious and elegant on the palate with silky tannins. A warm and fruit driven aftertaste.

Grilled and roasted meat, poultry, game, cheese.

Best served between 16°C and 18°C (60-65°F).

Sémillon, Sauvignon Blanc

Intense golden yellow. Complex, fine and elegant nose with pineapple and apricot aromas combined with notes of acacia and honey. Smooth, persistent and fruity on the palate (candied orange).

Aperitif, foie gras, melon, roasted poultry, blue cheese.

Best served between 8°C and 10°C (46-50°F).

Melon de Bourgogne

Pale straw yellow. Delicate nose with white flower aromas combined with a hint of grapefruit (lemon). Lively and mineral on the palate with a refreshing finish.

Seafood, grilled fish, goat cheese.

Best served between 8°C and 10°C (46-50°F).

Chenin Blanc

Pale straw with green highlights.Seductive nose with lovely fruit aromas (pear, pineapple) and delicate floral notes. Smooth on the palate with a nice refreshing finish.

Aperitif, smoked fish, Asian dishes, creamy cheese.
Best served between 8°C and 10°C (46-50°F).

Grolleau, Gamay

Intense salmon-pink. Seductive nose dominated by raspberry, cherry and redcurrant aromas. Soft and smooth on the palate developing aromas of small red berries.

Aperitif, salads, exotic food,sushi.
Best served between 8°C and 10°C (46-50°F).

Sauvignon Blanc

Bright pale straw yellow. Expressive nose mixing intense aromas of flowers (acacia), white berries and exotic fruits (pineapple) with a touch of citrus (grapefruit). Fresh and lively attack evolving on a long mineral finish.

Grilled fish, seafood, goat cheese.

Best served between 10° and 12°C (50-54°F).

Chardonnay

Pale straw colour with golden highlights. Seductive nose of fruit aromas (peach, pear) with white floral hints (acacia). Elegant on the palate with a pleasant and refreshing finish.

Aperitif, fish, white meat.
Best served between 10°C and 12°C (50-54°F).

Chardonnay

Golden straw yellow. Aromatic nose mixing seductive pear and apricot aromas with delicates mineral notes. Fresh and lively on the palate, with a nice mineral finish.

Fish in sauce, seafood, white meat.

Best served between 10°C and 12°C (50-54°F).

Chardonnay

Pale golden yellow. Delicate nose of white flower (jasmine) and peach aromas with flattering flinty notes. Harmonious and rich on the palate with a long floral finish.

White meat, fish in sauce.
Best served between 10°C and 12°C (50-54°F).

Gamay

Nice raspberry colour. An explosion of red fruits (raspberry, cherry) on the nose with nice violet notes. Well-balanced on the palate with a nice freshness and a long fruity finish.

Salads, cold meats, grilled poultry.
Best served between 14°C and 16°C (54-60°F).

Gamay

Cherry red colour of good intensity. Elegant, with fresh fig and ripe red berry aromas (black cherry, wild strawberry), as well as delicate spicy notes. Nice structure on the palate with a long licorice finish.

Cold meats, grilled poultry and cheese.

Best served between 14°C and 16°C (54-60°F).

Syrah, Grenache

Bright cherry red colour with purple highlights. Complex nose with aromas of ripe fruits (blueberry, plum) mixed with toasted and licorice hints. Rich on the palate, mixing the character of the fruit with the warmth of the spices. Round finish with lively notes of mint.

Spicy food, stew, game and cheese.

Best served between 16°C and 18° (60-65°F).

.

Grenache, Syrah, Carignan

Cherry red colour. Intense nose of flowers (violet) and black fruits (black cherry, blackcurrant) combined with peppery hints. Full on the palate with a nice fruity and spicy aftertaste.

Spicy food, red meat in sauce, cheese.

Best served between 16°C and 18°C (60-65°F).

Grenache, Cinsault, Syrah

Light pink colour. The bouquet is an explosion of red berries and fragrant flowers on the nose. Flattering citrus aromas appear when agitated. Lively on the palate with a jam-like fruit finish. 

Ideal as an apéritif. Excellent with Mediterranean cuisine and exotic dishes.
Serve well-chilled between 8 and 10°C