Lussac-Saint-Émilion

Cabernet Sauvignon and Petit Verdot are used in equal proportions. The red has tangy freshness, pure fruit and creamy, fine, velvety tannins on a medium-bodied palate. Maturation takes place in concrete vats, and alcohol is thirteen and a half percent. The family property dates to nineteen fifty-two and covers forty-eight hectares across Bordeaux, Lussac-Saint-Émilion and Lalande-de-Pomerol.

Deep purple in colour, with intense fruit and spice. The palate is round and powerful, with silky tannins, red fruit and blackcurrant. The wine is made entirely from Cabernet Sauvignon grown on fifty-year-old vines in clay-limestone soil. It matures for eight months in cement tanks. The vineyard is in conversion to organic farming, and the wine contains thirteen-and-a-half percent alcohol.