Winemaker Stéphane Derenoncourt has crafted this Saint-Emilion Grand Cru, which exudes subtle toasted aromas of coffee and mocha. As it breathes, notes of blackberry tart emerge, followed by distinct flavors of Burla cherries. The attack on the palate is powerful and full-bodied, showcasing the nuanced aromas hinted at by the nose: wild berries, blueberries... The tannins are refined, and the aromas open up to reveal subtle spicy notes. Its high proportion of Merlot (95%) brings roundness, suppleness, and a silky texture that makes it a perfect pairing for the famous Bordeaux-style cep mushrooms!
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Eye
A beautiful, clear, deep purple color
Nose
Subtle toasted notes of coffee and mocha. Upon aeration, hints of blackberry tart emerge, followed by distinct flavors of Burlas cherries
Palate
A powerful, full-bodied attack, reflecting the aromatic nuances hinted at by the nose: wild berries, blueberries... The tannins are refined, and the aromas unfold with subtle 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 by Ms. MARIE CLAUDE D. Posted on August 6, 2014
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Review by Mr. JACQUES D. Posted on 02/12/2013
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