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The power of these lofty wines demands sophisticated dishes with complex textures: foie gras, of course, and caviar. Lobster, crawfish, and large wild prawns, with their powerful flavours and firm textures, pay well-deserved homage to the wine and match i
A powerhouse. Full-bodied, rich and mature, evoking smoke, coffee, biscuit and a nutty, oxidative note, yet still very firm and vigorous, with intensity and concentration. Terrific finish. 97 points Wine Spectator
This dry, full-bodied and woody red displays a complex and medium nose. Aromas of raspberry and blackberry jam are followed by ripe rich fruit flavours and a warm finish. On the palate, its refreshing acidity, firm tannins and broad texture precede a long
Red fruit and plum aromatics blend with floral notes, pine needles and brushwood. Shiny ruby red colour. Ripe juicy tannins and chic acidity. This wine has a harmony of sphistication and tender flavours.
A sweet wine, but the high acidity gives a great boost and a stylish taste. A wonderful whole leaves a long, citrus-like aftermath. Lovely on its own or paired with goose liver terrine with quince jelly or with caramelized pear slices in orange sauce.
Vinous, balanced, but well expressed with fresh fragrance that resembles mature apple. Dry, fresh and slightly lively, very harmonious, with almond aftertaste. Excellent pair for seafood.
Green walnut, elder flowers and citrus fruit, some cereals, nuts and cornflakes, very dry and fresh. A versatile food accompaniment: to seafood, cold appetizers, roast chicken or turkey, veal or pork, and vegetarian cuisine.
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