Full-bodied with a nose of graphite, pen ink, blueberries and black raspberries, followed by aromas of smoke, meat, minerals, dried flowers and sandalwood with fruit.
Full body, with round, velvety tannins and lots of juicy ripe fruit.
Chewy and delicious, with a broad, savory texture, opulence and a long finish with chalky minerality.
Matured in barriques for 15-18 months.
Saint-Émilion goes really well with beef dishes such as braised beef, beef burger with cheddar and bacon or with mushroom.