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The estate releases three red wines every year (and one rosé plus a white). This one is the second wine made from the grapes of the oldest vines. 88% Merlot, 10% Cabernet Sauvignon and 2% Petit Verdot. Tank fermentation followed by 12 months of barrel ageing. Sour cherry, blackcurrant and cedar on the nose. Medium-bodied, subtle tannins, black berry fruit, nice spiciness and a medium-long finish.