CHÂTEAU TOUR D’HORABLE

Mechanical harvesting with on-board sorting in mid-September. Cold settling of the juice. Alcoholic fermentation at 25°C with gentle extraction by air mixing. After fermentation, the wine is held at 35°C for 3 days. Maceration time before draining is determined by tasting. Ageing in concrete tanks with oak.

Deep colour. The powerful nose combines intense fruit aromas with delicate notes of caramel and vanilla. The palate is precise, with firm tannins and flavours of crushed blackcurrant. Delicate yet powerful, the wine is refined, elegant and beautifully structured.

Slow-roasted pork shoulder, creamy mushroom polenta

Mechanical harvesting with on-board sorting in mid-September. Cold settling of the juice. Alcoholic fermentation at 25°C with gentle extraction by air mixing. After fermentation, the wine is held at 35°C for 3 days. Maceration time before draining is determined by tasting. Ageing in concrete tanks with oak.

Deep, intensely coloured. The nose is rich and expressive, leading to a palate that is powerful, concentrated and beautifully balanced, with an appealing sense of richness. A superbly crafted wine, from the vineyard to the bottle.

Pan-seared foie gras, Roast veal chop with morel jus

Mechanical harvesting with on-board sorting in mid-September. Cold settling of the juice. Alcoholic fermentation at 25°C with gentle extraction by air mixing. After fermentation, the wine is held at 35°C for 3 days. Maceration time before draining is determined by tasting. Ageing in concrete tanks with oak.

Deep, intensely coloured. The nose is rich and expressive, leading to a palate that is powerful, concentrated and beautifully balanced, with an appealing sense of richness. A superbly crafted wine, from the vineyard to the bottle.

Dry-aged rib of beef and aged Comté cheese.