Deep ruby red color.
The nose is very lively with an accent on fruitiness and in particular on blackberries, raspberries and plums.
On the palate it’s austere on the attack with hints of balsamic red fruit and leather.
Good freshness and persistence.
Saint-Émilion goes really well with beef, roast pigeon, stews of lamb or game, duck and earthy, semi-hard cheese.