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Destined for the ageing barrel
Also known as Petit Cabernet, Petit Bouchet...
The result of a cross between Cabernet-Franc and Sauvignon Blanc from which it takes its main characteristics, this grape variety is renowned for its ability to produce wines for ageing that acquire a particular finesse over time. Easy to grow, it is a rich grape variety from all points of view: wild and suave aromatic bouquet, remarkable tannic quality leading to silky wines. Sensitive to heat, this will condition the sensory direction of the finished wines according to the climate. It is the typical grape variety of Bordeaux, mainly from the Médoc and Graves regions, whose quality of wines has been copied elsewhere in the world but has not yet been equalled. Whether it is vinified in Bordeaux, California, Australia or Chile, connoisseurs appreciate it as a red or rosé wine for its blackcurrant and black cherry aromas. Often used in blending (with Cabernet Franc, Merlot, Petit Verdot and occasionally Malbec) it brings its complexity and finesse.
Mainly in Bordeaux and South-West France. Languedoc-Roussillon, Provence
Spain, Chile, Argentina, United States, South Africa, Australia
Médoc / Margaux / Pauillac / Pessac Léognan / Saint Estèphe / Saint Julien / Graves… Accepted in Anjou and Touraine.
Bordeaux rosé / Cabernet d’Anjou / Côtes-de-Provence / Coteaux d’Aix en Provence…
In Bordeaux, it's never vinified alone, but its main characteristics are : Dark in colour, notes of black fruits (blackcurrant) which evolve into spicy and cocoa notes. Herbaceous aroma called "green pepper" in temperate climates and minty or eucalyptus in warmer climates. Intense and fine. Full-bodied, very tannic structure.
Strong character with deep colour. Powerful and strong aromas on the palate with red fruits.
Aged, it is the ideal companion for great French specialties, especially red meat dishes. Its tannic structure suits a grilled rib of beef or large piece of game in sauce.
Ideal to accompany meat grilled on the barbecue. Corsican cured meats, coppa...
