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100% Cabernet Sauvignon, benefiting from French oak. Deep crimson colour with aromas of blueberries and blackberries. Dense forest fruit, cassis and dark chocolate palate with medium tannins. There will be excellent bottle development and is ripe for cellaring
Well suited to steak, pork tenderloin or lamb with a rich sauce; curries; Mexican food
Painting is of our ancestor, Marquis Jean-Baptiste Joseph de Beaurepaire, Knight of Malta and Saint-Louis, born 1731.
100% Cabernet Sauvignon which produces brightness and acid for a full palate. Fermented traditionally in open vats with 15% whole berries. The final maturation is in 2 and 3-year-old French barriques for 12 months.
Deep crimson with medium tannins showing excellent length. The palate has dense forest fruit, cassis and dark chocolate flavours with a blueberries and blackberries bouquet.
Extended bottle improvement and oak generate cellaring potential until at least 2030.
Vin et Gastronomie
The rarer a steak, the more it will lessen the tannins of youthful Cabernet Sauvignon. Medium to medium-rare steaks, pork tenderloin or lamb chops will work well with the bright acidity together with a spicy or rich sauce with a selection of broccoli rabe, grilled radicchio, roasted brussel sprouts and a luxurious mash with plenty of butter and cream.
A chef’s favourite is a spice encrusted barbequed butterflied leg of lamb which included salt, rosemary and cumin in the spicy mix. Curries and other spicy dishes like Mexican will also pop in the mouth with a great Cabernet Sauvignon.
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