Nose of garrigue bouquet, cistus flower, blackcurrant buds ;
Fresh and balanced mouth, with aromas of cocoa and cherry, with a long finish of liquorice.
Food & wine pairing: In his youth, this vintage is perfect to pair with a 12-hour-oven- cooked shoulder of lamb, roasted pigeon with fungi porcini and, from its fifth year, stew, “daube Provençale”, all game and many cheeses.