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Color: deep garnet red with dark, purplish-violet highlights Fragrance: elegant, dense and complex bouquet of ripe red wild berries, cherries, plums, leather, spices, pepper, moss.
Château Duhart Milon is a perfect example of a classic Pauillac. Deep dark color with purple shimmer.
Power and finesse already harmonize wonderfully, after a few years of bottle aging it is absolutely fabulous. This Power-Saint-Émilion is worth storing in the Magnum!
2017 was a very contrasting vintage at Mas des Quernes: On the one hand, after a rainy spring, like so many colleagues, we were hit by late frost and a good 25% of the yield was l.
The Bordeaux Supérieur is a little more influenced by Cabernet than the Bordeaux Rouge. Fine bouquet of black fruits and a hint of red pepper and spices.
Complex blend of mostly Merlot and smaller portions of Cabernet Sauvignon and Malbec. One-year expansion in 300l wooden barrels, a good third of which as first use.
The smaller of the winery's two red wines is more accessible and fruity than the main wine, Château de L’Hospital.
Color: strong cherry red Scent: fine, fruity bouquet of ripe red berries, fine spice and a little pepper Taste: soft, round and juicy on the palate with a nice balance and velvety.
Color: brilliant, intense purple to blue violet.
What you can learn from our French friends: You don't always need a special reason to celebrate, but you do need the right wine to go with it.
We still like to remember the eventful times when Le Corbeau was one of the first reusable wines to be launched.
Cuvée from the oldest plots of the Clos des Quarterons, family-owned for 180 years, averaging over 55 years old.
A carefree red wine with lots of charm and plump fruit.
You can tell the true greatness of a producer from the base wine. Ruby red color, fine pinot noir aromas on the nose and lots of fruit.
As always with Sylvain Loichet, thanks to a week's cold maceration of the grapes, the Pinot is quite brightly colored.
A very welcoming Nuits-Saint-Georges. The grapes are carefully picked by hand and subjected to a week-long cold maceration with spontaneous fermentation.
Successful entry into the red wines of the winery.
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