| Appellation: |
| Premières Côtes
de Blaye |
 |
| Village: |
| Plassac |
|
| Grape varieties: |
- 65% Merlot
- 30% Cabernet Sauvignon
- 5% Malbec |
|
| Soil types: |
| Clay-limestone on a stony
sub-soil. |
|
| Wine making/ageing techniques: |
Grapes sorted by hand, maceration
for 20 to 30 days, pneumatic pressing of the marc.
Matured for 9 months in barrels (25% new), fining with egg whites. |
|
| Taste profile: |
1/ Appearance: a deep
garnet-red colour.
2/ Bouquet: a nose of vanilla and ripe fruit.
3/ Palate: full in the mouth, well structured with silky
tannins, nice volume in the finish. |
|
| Food pairings: |
| Braised lamb, red meat,
entrecôte steak and cheese (Brie and Saint Nectaire). |
|
| Serving temperature
: 17 to
18°c. |
|
| Ageing potential
: 5 to 10 years. |
|
