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Morgon "Douby", Château de Raousset - 2019
MORGONChâteau de Raousset
Red / Burgundy (Bourgogne) / Contains sulphites (E220) / Dry / 13,5%
0,75L
A fruity and woody wine. Traditional vinification in whole bunches.
Aging: 7 years
Pairing: meat in sauce or game, or with mature cheeses of character and powerful aromas.
Caiarossa - 2017
TuscanyRed / Tuscany / Contains sulphites (E220) / Dry /
0,75L
A fresh, chewy red with brightness and coolness for this ripe vintage.
Medium body, Pretty fruit like dark-berry. This wine can also reveal wet earth and mushroom flavors.
Château de Sales - 2015
PomerolChâtrau de Sales
Red / Bordeaux / Contains sulphites (E220) / Dry / 14%
0,75L
The wine has a beautiful purple colour with some violet nuances. The nose is as complex as it is intense, with subtle woody notes but above all ripe black fruit.
but above all of ripe black fruit. After a greedy attack on the palate, the wine presents a harmonious balance, with volume harmonious balance, with volume, roundness and fleshiness. The finish is long, marked by fine, elegant tannins and aromas of fruit aromas.
Aging: +15 years
Pairing: Beef, Game, Lamb, Poultry.
Château de Parenchère Tradition - 2019
Bordeaux SupérieurChâteau de Parenchère
Red / Bordeaux / Contains sulphites (E220) / Dry / 14,5%
0,75L
This traditional PARENCHERE wine is generally full-bodied, with a very deep colour and pronounced red fruit notes with a long finish. It is also characterised by a good balance of fruit and tannin.
Aging: +4 / +7 years
Pairing: Grilled beef steak, Tian of vegetables, Sheep with espelette pepper.
Château de Parenchère "Cuvée Raphaël" - 2019
Bordeaux SupérieurChâteau de Parenchère
Red / Bordeaux / Contains sulphites (E220) / Dry / 15%
0,75L
This cuvée always presents wines of great density and concentration with fine tannins which, while present, are melted and without harshness. They are finely wooded but not excessively so and leave plenty of room for fruit. The Cuvée Raphaël always shows great aptitude for ageing.
Aging: +4 / +10 years
Pairing: duck breast with chilli, Camembert au Calvados, Ravioles with ceps and foie gras.