Tasting notes
Alcohol, Acidity, Fruity, Woody, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickBeef Daube with black olives and orange zest
The richness of the slow-cooked meat and the character of the olives harmonize with the robust structure, while the orange highlights the fruity notes and brings a welcome freshness.
- Duck Parmentier with sweet spices and plum compote
Confit meat and warm spices harmonize with the tannic structure and woodiness; the tangy plum compote enhances the fruitiness while preserving the wine's balance.
- Seared tuna, mango-lime salsa
Seared, firm-fleshed fish paired with a vibrant salsa; the acidity and fruity freshness of the dish complement the wine's liveliness and aromas.
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- Pepper steak with caramelized shallots
Roasted meat, crispy on the outside and juicy on the inside: the pepper and shallots intensify the tannins and wood, while the acidity of the seasoning balances the body of the wine.
- Braised beef in a rich sauce with rosemary mashed potatoes
Stewed meats with a thick sauce and herbs; the soft structure and moderate tannins of the wine balance the fat and depth of the meat.
- Trout fillet en papillote with lemon butter and herbs
Delicate flesh and bright lemon acidity that cleanses the palate; the silky texture matches the wine's medium body and highlights its fruity and mineral notes.
Storage potential between 3 and 10 years
Currently drink vintages 2016 to 2023
Serve between 16°C and 18°C