Grass-seeded vine rows on alluvial terraces.
Cuvée Gourmet Merlot, Cabernet Sauvignon Red Wine
Renaud Augier is the head chef of the Tour d’Argent in Tokyo (1 star in the famous Michelin Guide), a restaurant considered as an ambassador of French gastronomic culture in Japan.
Before Japan, Renaud Augier was a Chef in gastronomic restaurants such as Georges Blanc in Vonnas or Louis XV in Monaco, where he worked besides world renowned Chefs such as Gauthier Daniel, Michel Trama or Alain Ducasse.
His gastronomic creations have been awarded in the highest gastronomy competition and in 2018 Renaud Augier becomes « Meilleur Ouvrier de France »
IGP Pays d'oc
70 % Merlot / 30 % Cabernet Sauvignon
|Average age of vines||
Dark ruby red color
Elegant and complex with aromas of ripe black fruits, blackcurrant leaf
Best served between 14 and 16ºC
Nocturnal mechanical harvest with plot selection to retain acidity and
freshness. Total destemming. Alcoholic fermentation for 30 days with
two pumping-over a day. Soft pressing with separation of different
qualities of pressed juices
A smooth, very pleasant wine with a very tasty and intense mid palate
in which the fruit takes centre stage. Well balanced wine with a light
acidity. Good finish.
A perfect match with a typical Japaneese barbecue.