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Gold Gilbert & Gaillard 2019
Gold Bettane & Desseauve 2019
Bronze Grands Vins de France Mâcon 2018
Bronze Concours Général Agricole Paris 2018
Silver Vignerons Indépendants 2018
This powerful, elegant wine, long on the palate and not woody, perfectly expresses the depth of Costières de Nîmes soils (80% Syrah-20%Black Grenache).
Food pairing: Game (venison, hare), capon, rack of lamb with Provence herbs, monkfish filet with garlic crust.
Serving temperature: 16-18° C
Tasting notes:
Red wine dress with a sparkle of deep purple.
Voluptuous aroma with notes of red berries.
Rich and balanced palate.
Note of black berry at the end.
Winemaking:
Destalk harvest then tread.
Fermentation at controlled temperature.
Traditional breeding method.
Grown on a clay-limestone sandstone and rolled pebbles.
S$29.95 139
Gold Gilbert & Gaillard 2019
Gold Bettane & Desseauve 2019
Bronze Grands Vins de France Mâcon 2018
Bronze Concours Général Agricole Paris 2018
Silver Vignerons Indépendants 2018
This powerful, elegant wine, long on the palate and not woody, perfectly expresses the depth of Costières de Nîmes soils (80% Syrah-20%Black Grenache).
Food pairing: Game (venison, hare), capon, rack of lamb with Provence herbs, monkfish filet with garlic crust.
Serving temperature: 16-18° C
Tasting notes:
Red wine dress with a sparkle of deep purple.
Voluptuous aroma with notes of red berries.
Rich and balanced palate.
Note of black berry at the end.
Winemaking:
Destalk harvest then tread.
Fermentation at controlled temperature.
Traditional breeding method.
Grown on a clay-limestone sandstone and rolled pebbles.
S$29.95 139
139 Left
Wine Code: FD0111
Gold Gilbert & Gaillard 2019
Gold Bettane & Desseauve 2019
Bronze Grands Vins de France Mâcon 2018
Bronze Concours Général Agricole Paris 2018
Silver Vignerons Indépendants 2018
This powerful, elegant wine, long on the palate and not woody, perfectly expresses the depth of Costières de Nîmes soils (80% Syrah-20%Black Grenache).
Food pairing: Game (venison, hare), capon, rack of lamb with Provence herbs, monkfish filet with garlic crust.
Serving temperature: 16-18° C
Tasting notes:
Red wine dress with a sparkle of deep purple.
Voluptuous aroma with notes of red berries.
Rich and balanced palate.
Note of black berry at the end.
Winemaking:
Destalk harvest then tread.
Fermentation at controlled temperature.
Traditional breeding method.
Grown on a clay-limestone sandstone and rolled pebbles.
