Bourgeuil "Cote 50" - Domaine Y.Amirault
One of most quaffable Cabernet Franc of the Yannick Amirault estate, with a refined structure
and intense fruit. Perfect in its youth. Its main aromas are earthy, graphite, leather, oak, vanilla, tobacco, black pepper, mentholated and finely herbaceous for freshness.
This cuvée is the spearhead of the estate. The aim is to bring together all Yannick Amirault's expertise in the most affordable bottle.
Aging: +2/+6 years
Pairing: Lamb, Vegetarian, Poultry, Goat Cheese.
- Loire Valley (Val de Loire)
- GRAPE VARIETY
- 100% Cabernet Franc
- Contains sulphites (E220)
error Your review appreciation cannot be sent
feedback Report comment
check_circle Report sent
error Your report cannot be sent
Write your review
check_circle Review sent
error Your review cannot be sent
Riesling 'Muschelkalk' Ried Obere Schoss, Nussberg - 2020
The Wiener Nussberg is without a doubt the most famous large vineyard in Vienna. Even from the city centre, you can see this magnificent vineyard at the foot of the Kahlenberg. The king of white gr...
Vacqueyras "Cuvée Un Sang Blanc" - Domaine Le Sang Des Cailloux
On the nose Expressive with aromas of yellow fruit and acacia honey, on the palate The attack is frank, with a nice volume in the mouth, but energized by nice bitters
Aging: +4 years
D2 Rouge - Château de Beaupré
Pairing: grilled red meat, ratatouille, cheese
Vacqueyras "Cuvée Azalaïs" - Le Sang des Cailloux
The tasting reveals an intense colour, which in turn reveals a rich, powerful nose, with a ripe, fruity, even stewed nose, completed by spicy notes.
Aging: +10 years
Pairing: Pélardon des Cévennes,...
Château du Hureau "Tuffe"
This Saumur-Champigny is a model of balance and pleasure. A quaffable wine, round and fruity, with a refreshing finish is the result of a perfectly ripe harvest to extract all the intensity of the ...
Pinot Gris Cap à L'Ouest
Grape variety : 100% Pinot gris, Soil : sandy on granite, Vinification : Harvest just at maturity to keep the typicity, Cold stabilization with stirring and/or skin maceration before fermentation d...