Each grape variety used in the blend for Agneau Rouge comes from a specific terroir. Merlot planted on clay-limestone soils brings nicely concentrated fruit and roundness to the wine, while Cabernet Sauvignon and Cabernet Franc planted on sandy, gravelly soils produce refined wines with very supple tannins.
The nose opens on a delicate array of red fruit aromas, especially redcurrant and wild strawberry, and black fruit such as bilberry, while hints of nutmeg appear with airing. A fruit-filled initial taste of fresh fruit flavours, especially redcurrant, strawberry and cherry, leads into a gentle and full mid-palate, while the crisp finish lingers.
Food suggestions: Pork chop, roast pork with prunes, pot-au-feu (beef stew with vegetables).