A Saint-Émilion that impresses without overdoing it: old vines, characterful soil (yes, even "iron crust" has its charm), hand-picked grapes, and 18 months of aging that give it style without disguising it. A serious wine... but not stuffy.
On the palate, it is full-bodied and straightforward, with ripe fruit and a hint of toastiness reminiscent of the barrel. The tannins are fine and well integrated, resulting in a wine that is both generous and balanced. In short: a deep red that is easy to understand.
Already very pleasant today, but capable of aging for up to 10 years without batting an eyelid. The kind of bottle you can open now... or forget at the back of a cupboard and rediscover with a smile.
Sandy loam with iron oxide in the subsoil
Body 4/5
Perfect with delicate, not overly spicy dishes: a slightly chic aperitif, roast poultry, a good selection of mild cheeses, or even a chocolate dessert for the more adventurous.
