Winemaker Stéphane Derenoncourt has crafted this Saint-Emilion Grand Cru, which showcases delicate toasted aromas of coffee and mocha. Upon aeration, notes of black fruit tart emerge, followed by distinct flavors of Burla cherries. The attack on the palate is powerful and full-bodied, reflecting the nuanced aromas suggested by the nose: wild berries, blueberries... The tannins are refined, and the aromas unfold with subtle spicy notes. Its high proportion of Merlot (95%) lends roundness, suppleness, and a silky texture that makes it the perfect pairing for the famous Bordeaux-style porcini mushrooms!
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Eye
A beautiful, clear, deep purple color
Nose
Subtle toasted aromas of coffee and mocha. Upon aeration, notes of blackberry tart emerge, followed by distinct flavors of Burlas cherries.
Palate
A powerful, full-bodied attack, reflecting the subtle aromas suggested by the nose: wild berries, blueberries... The tannins are refined, and the aromas unfold with delicate spicy notes
Serve
at 16-18°C
Open
1 hour before
Drink from
2012
Drink before
2024
Production
13,000 bottles
Food and Wine Pairings
(Cliquez pour voir la recette)<br/> <a href="javascript:void(window.open('http://www.cuisinealafrancaise.com/fr/recettes/legumes/cepes-a-la-bordelaise','','resizable=yes,location=yes,menubar=no,scrollbars=no,status=yes,toolbar=no,fullscreen=no,dependent=no,width=600,height=400'))">Des cèpes à la bordelaise</a><br/> <a href="javascript:void(window.open('http://www.cuisineaz.com/recettes/poelee-aux-deux-champignons-53782.aspx','','resizable=yes,location=yes,menubar=no,scrollbars=no,status=yes,toolbar=no,fullscreen=no,dependent=no,width=600,height=400'))">Une Poêlée de Champignons</a><br/>
Customer Rating
2.5/5
based on 2 reviews
Review and comment by Ms. MARIE CLAUDE D. Posted on August 6, 2014
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Review by Mr. JACQUES D. Published on February 12, 2013
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