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Very intense red with violet tinges. Red fruits (cherry, currant) and a touch of plum are alive in the nose in this very accomplished red. French oak imparts toasted notes, while the American barrel extends its classic vanilla. Full bodied palate yet refined, thanks to its concentrated fruit character buttressed by a tannic structure characteristic of Cahors reds.
Pair with grilled and roasted red meat, beef tenderloin with vegetables, roast lamb, meat pie and potatoes, wild rabbit Cacciatore (hunter style), chicken pie, beef empanadas.