Complex aromatics on the nose and full-bodied and tannic on the palate.

Produced from 70 hectares located in the town of Parnac in the appellation of Cahors in southwestern France. Trained using the guyot method, the vines achieve a density of 6000 vines/hectare on southwestern facing slopes. At an elevation of 300 meters, the soil is clayey and calcareous.

Wine maker notes

Harvested between late-September and late-October. Fermentation took place in stainless steel tanks over 21-28 days at 14-18°C. Pump-overs were conducted as needed during this time. The wine was filtered and aged in stainless steel tanks for 8 months before being released.

Food pairing

An excellent accompaniment to duck and pheasant.