Cabernet Sauvignon, Merlot

Deep red colour with dark hues. Aromas of violet, cherries and prunes. Nice tobacco notes appear when agitated. Concentrated and well-structured on the palate, with plenty of fruit and polished tannin.

Wild mushroom risotto, game and hard cheese
Serve at 16-18°C

Cabernet Sauvignon, Merlot, Petit Verdot

Intense ruby red colour. The complex bouquet has blackcurrant and pepper aromas with flattering notes of toast, vanilla and dark chocolate. Full-bodied and suave with intense mouth flavours and a long clean finish.

Osso bucco, roast leg of lamb with fresh herbs, tournedos, game, strong cheese
Serve at 16-18°C

Cabernet Sauvignon, Merlot

Intense red with dark highlights. Ripe cherry fruit and seductive hints of chocolate on the nose. Charming, round and elegant on the palate with lots of fruit and an elegant finish.

Beef fillet, roast saddle of lamb with fresh herbs, cheese
Serve at 16-18°C

Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

Nice ruby colour.
The nose is delicate with red fresh fruit aromas mixed with flattering minty, toasty and smoky hints when agitated.
Complex with velvety tannins developing fruity aromas (cherry, blueberry) and notes of white pepper. Long aftertaste.

Fillet of beef, roasted saddle of lamb with fresh herbs, chicken breast stuffed with black mushrooms , strong cheeses.

Best between 16°C and 18°C.

Merlot, Cabernet Sauvignon

Deep red colour. Intense ripe raspberry nose with tobacco overtones. Well-structured on the palate, with plenty of fruit, good balance and excellent tannins.

Red meat, roast chicken, soft-ripened cheese
Serve at 16-18°C

Merlot, Cabernet Franc

Deep red colour with dark highlights. A bouquet dominated by black cherry. Coffee and toasty notes appear when agitated. Fine and elegant, with soft round structure, intense fruity flavours and a long spicy finish.

Duck filet with poached pear or medallions of monkfish, cheese
Serve at 16-18°C

Sémillon, Sauvignon Blanc

Bright pale yellow colour with gold highlights. A complexe nose featuring citrus and white fruit, with mineral and well integrated oaky overtones. Powerful tropical fruit on the palate, a great balance and a long aftertaste.

Sea bass in a lobster coulis, salmon gratin, sole and turbot
Serve well-chilled at 10-12°C

Sémillon, Sauvignon Blanc

Intense golden straw yellow colour. The beautiful bouquet displays overtones of honey, tropical fruit, apricot and orange marmalade. Intense and full bodied on the palate, with a creamy texture and a good concentration.

Foie gras, Roquefort, crême brulée
Serve well-chilled 8-10°C