Tasting notes
Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted rack of lamb with herb sauce and creamy polenta
Fatty cuts and aromatic sauce balance the tannins and robust body of the wine; the soft polenta softens the texture, highlighting the woody and mineral notes.
- Roasted veal ragu with creamy polenta
A rich and meaty sauce cuts through the tannicity, while the soft polenta complements the body and oak, balancing acidity and ripe fruity notes in a comforting texture.
- Sirloin steak with herb crust and sautéed mushrooms
The fat and umami of the steak tame intense tannins; the fragrant crust and mushrooms enhance the wood and minerality, creating a long finish for the wine.
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- Porcini Mushroom Risotto with Crispy Parmesan
Creamy and umami-rich, the risotto softens the tannins while the dish's acidity and salty parmesan reveal the wine's minerality and freshness.
- Roast leg of lamb with rosemary and reduced jus
The richness of the leg of lamb and the reduced jus complement the powerful tannins and full body, while the herbs highlight the wine's acidic freshness and woody notes.
- Slow-cooked beef confit, caramelized onions and creamy polenta
Slow-cooked meat and a well-rounded sauce bring richness and tannins, while the smooth polenta softens the structure and the caramelized onions enhance the wine's woody and fruity notes.
Storage potential between 10 and 20 years
Currently drink vintages 2006 to 2016
Serve between 16°C and 18°C
Common varieties
Cabernet Sauvignon
Cabernet Sauvignon is a noble grape variety cultivated mainly in the Bordeaux region of France. It produces full-bodied red wines with rich tannins, aromas of cassis, black cherry, and sometimes herbal notes.
Cabernet Franc
Cabernet Franc is a widely cultivated grape variety in the Bordeaux region and the Loire Valley. It contributes to complex red wines with aromas of red fruits, spices, and vegetal notes, as well as an elegant tannic structure.