Appellation: AOC Pomerol (Bordeaux region)
 
Terroir: Clay-gravel soil with crasse de fer (iron-rich bands of sand)
 
Grapes: Cabernet Franc (50%), Merlot (30%),  Malbec (20%)
 
Farming: Organic and Biodynamic 
 
Aromatics: Brighter style of Bordeaux, all black berries and red cherries. Freshness and fun here, with lovely earthy spiciness.
 
Palate: Lively and approchable Pomerol, this is a wine for now, this is a wine for sharing. There is juicyness and yet a genrosity to it, ripe black berries and red cherries. This a uninhibited and relaxed Pomerol wine which we recommend with a nice charcuterie platter, a burger or dare I say it with a pizza like we had it the first time we tried this cuvee with the winemaker Olivier and his family in all simplicy.
 
About the wine: Made from younger vines, average age 20 years. Harvested by hand, the grapes are sorted, de-stemmed and lightly crushed. Natural vinification 3 weeks in cement tank. Regular pumpovers at the beginning of fermentation (2-4 times a day).  The wine is aged for 1 year in 50 % in stainless steel vats and 50% in clay amphora. This wine is unfined, unfiltred. Low sulphur. 
 
When to drink: Decant for 30-45 min and drink now or 6-8 years after vintage.
 
Service: 15 to 16 degrees C in Bordeaux glass.
 
Food match: Charcuterie platter, Burger Frites, BBQ meat or a pizza.