Best decanted 2 hours before the meal, with the stopper in place. A wine for Autumn and Winter meals of roasts, wild mushrooms, rich stews.
Serve between 18°C and 20°C.
Name of the wine:
Country / Région:
Terroir de Villeveyrac.
IGP Pays d’Hérault.
Deep ruby red, with tile coloured glints.
Expressive, complex, hints of crystallised ripe blackcurrants and fruit in alcohol. Aromas of
nut and vanilla.
Opens with very ripe red berries; rounded and warm with silky tannins. Underpinned with toasty hints.
Good structure and balance, with very marked tannins. Virile, rustic character, thoroughly agreeable.
Jurassic limestone slopes for Syrah; lime sandstone and Rognacien marl slopes for Cabernet; essentially arid terroirs with strong character.
60% Cabernet Sauvignon, 40% Syrah.
Slow Medoc maceration (around 20 days), at 28°C–33°C for the Cabernet grapes. Carbonic maceration for the Syrah with 8 to 10 days in vats. No filtration.
Cabernet Sauvignon matured in “Merrain” oak casks for 8 to 9 months.
45 – 50 hl/ha