Cabernet Sauvignon

Deep dark ruby-garnet colour has an almost opaque core and a violet edge. Fine sweetness appears with juicy dark fruit, chocolate, honey and caramel. The palate is full-bodied, velvety and multi-layered, with spice, lively freshness and persistence. Cherry, vanilla and redcurrant jelly also appear with fruit, delicate tannins and woody, roasted notes. The blend includes Cabernet Sauvignon, Merlot and Petit Verdot.

Deep purple colour has violet highlights. Garrigue, blackcurrant, cedar, vanilla and toast appear with fleshy red fruit. The wine is full-bodied, fresh and balanced, with supple, close-knit tannins, oak and mocha, and a long finish. The blend is forty-eight percent Cabernet Sauvignon, forty-two percent Merlot, seven percent Cabernet Franc, two percent Petit Verdot and one percent Carmenère.

Dark ruby colour has violet nuances. Black berries and stone fruit appear with animal and toasted notes. The palate is massive, concentrated and generous, with ripe tannins and a long return of fruit. Medium body, plum and cherry appear together with cedar, herbs and leafy forest character. This red comes from Margaux in Bordeaux and uses Cabernet Sauvignon.

Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc make up the blend. Red and black fruit include raspberry, blueberry and cherry, alongside liquorice, thyme, rosemary and mineral notes. The wine is supple and smooth, concentrated, fruity, round and full. The finish is notably long, and the average vine age is forty years. This red comes from Côtes de Bourg in Bordeaux.

Dense purple colour appears with crème de cassis, flowers, wet stones and blackcurrant. The wine is ripe, full-bodied and fleshy, with length and richness. Cabernet Sauvignon accounts for seventy-eight percent of the blend and Merlot for twenty-two percent. The grapes were hand picked. Maceration lasts about three weeks, while maturation lasts sixteen to eighteen months in French oak barrels.

Cabernet Sauvignon accounts for seventy-two percent of the blend, with twenty-two percent Merlot and six percent Cabernet Franc. The wine has extremely dense colour and a powerful tannic structure. Harvest ran from late September into early October. The end of summer was warm and dry, and the grapes reached full ripeness. Merlot recorded high natural alcohol levels during the vintage.

Intense red colour appears with blackcurrant, menthol, resin and mocha, set against an elegant oak background. The wine is persistent and rich, with concentrated, ripe and rounded tannin. It is blended mainly from Cabernet Sauvignon, with Petit Verdot accounting for two percent. Violet and blackberry are also present. The overall profile combines structure, finesse, elegance and opulence. This Bordeaux red comes from Pauillac.

Cabernet Sauvignon accounts for sixty-one percent of the blend and Merlot for thirty-nine percent. The colour is deep and dense. Fresh red fruit appears with coffee, toasted almond and toast. The palate is fleshy, rich and tense. The wine has precise tannins and natural acidity. Ageing lasts sixteen months in French oak barrels, sixty percent new and forty percent one year old.

Cabernet Sauvignon accounts for fifty-six percent of the blend, with Merlot at thirty-four percent, Petit Verdot at seven percent and Cabernet Franc at three percent. Mindel gravel terraces lie over sandy-clay subsoil. Blackberry, black cherry and orange peel accompany a full body, round creamy tannins and a flavourful finish. Violet edging appears around the rim.

Red and black fruit, raspberry, blueberry and cherry are joined by liquorice, dried wild herbs and mineral tones. The palate is soft, creamy, fruity, round and concentrated, with a long finish. The vineyard is planted mainly to Merlot, Cabernet Sauvignon and Malbec on limestone slopes beneath brown clay. The wine ages for twelve months in French oak barrels.

Cabernet Sauvignon, Merlot and Cabernet Franc form a 60/32/8 blend. The vineyard has Pyrenean gravel, ten thousand vines per hectare and an average vine age of forty-five years. Fruit is hand harvested and sorted. The wine ferments in temperature-controlled stainless steel and concrete, then spends thirteen to fifteen months in barrel, seventy percent new. Balance, depth, freshness and silky tannins appear with lightly woody, toasted notes after aeration.