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Tasting Note
A Bordeaux with a modern twist, literally aged partly in clay amphorae. Bags of blackcurrant, with fine, rounded, almost velvety tannins. What really stands out is the freshness and lift on the finish, which keeps it lively rather than heavy. Generous, balanced and very easy to enjoy.
Drink it with: the Sunday roast, whether that's chicken, beef or a nut roast.
The Winemaking
90% Merlot and 10% Cabernet Sauvignon. Sorted carefully, fermented in temperature-controlled stainless steel, and mostly aged in steel, but the best parcels spend 12 months in clay amphorae before blending, which adds freshness and texture.
The Vineyards
The far east of Bordeaux, towards the Dordogne and Lot-et-Garonne, on clay-limestone and clay-siliceous soils. The vines average 30 years old with deep roots that find water through hot summers. HVE and Bordeaux Cultivons Demain certified.
The Producer
Philippe Libératore took over the family estate in 1994 and, with his wife Caroline, farms more than 40 hectares across four communes. Their amphora ageing is a big part of the estate's fresh, modern style.
The Details
Tasting Note
A Bordeaux with a modern twist, literally aged partly in clay amphorae. Bags of blackcurrant, with fine, rounded, almost velvety tannins. What really stands out is the freshness and lift on the finish, which keeps it lively rather than heavy. Generous, balanced and very easy to enjoy.
Drink it with: the Sunday roast, whether that's chicken, beef or a nut roast.
The Winemaking
90% Merlot and 10% Cabernet Sauvignon. Sorted carefully, fermented in temperature-controlled stainless steel, and mostly aged in steel, but the best parcels spend 12 months in clay amphorae before blending, which adds freshness and texture.
The Vineyards
The far east of Bordeaux, towards the Dordogne and Lot-et-Garonne, on clay-limestone and clay-siliceous soils. The vines average 30 years old with deep roots that find water through hot summers. HVE and Bordeaux Cultivons Demain certified.
The Producer
Philippe Libératore took over the family estate in 1994 and, with his wife Caroline, farms more than 40 hectares across four communes. Their amphora ageing is a big part of the estate's fresh, modern style.
The Details