Blackcurrant, a touch of menthol and herbs. A perfect reflection of our terroir.  WINEMAKER  Fabrice Bandiera APPELLATION  Montagne Saint-Emilion GRAPE VARIETIES  70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon WINEMAKING  Cold maceration followed by a micro-oxygenation in the tank. 30% are aged in 2nd-fill oak barrels, and the rest in stainless steel tanks for 12 months. FOOD PAIRING  Drink with grilled meat and French cheese. ALCOHOL CONTENT  13.5% Technical Sheet PDF

Complex red fruit aromas with coffee, chocolate, and vanilla notes. The palate has a great structure with fine tannins that end on a pleasant finish. Certified organic WINEMAKER  Jacques-Henri Bravard WINERY  Château Haut-Meneau APPELLATION  Blaye Côtes de Bordeaux GRAPE VARIETIES  50% Cabernet Sauvignon, 50% Merlot TERROIR  Clay and limestone. WINEMAKING  The 40-year-old vines yield 2.6 tons/ acre (35 Hl/hectare). Traditional fermentation in small tanks. Aging for 12 months in old oak barrels, then 6 months in stainless steel vats. FOOD PAIRING  Best with red meats, rich sauce dishes, cheeses, and chocolate. ALCOHOL CONTENT  14% Technical Sheet PDF