Hints of raspberry, violet candy, baked plums and smoked meats invite you to savor the aromas. In the mouth, the flavors emerge one after another beginning with notes of coffee and cocoa, to the essence of wet granite and a sweet smoky finish from the opulent nature of the Burgundy barrels.

We harvested on October 12, 2011, and brought the grapes to the winery cold for de-stemming. The fermentation on the skins proceeded for 7 days. At that time, the wine was drained and pressed to 100% new Francois Frères barrels from Nevers Forest, to complete primary and secondary fermentation. We aged the wine in oak for 18 months and then in bottle for 29 months to fully integrate the flavor profile. 

We suggest pairing this beautiful wine with seared carpaccio of beef, creamed horseradish, watercress and shaved Parmesan cheese.