For generations, the Darroze family has been on the quest of perfection in both their gastronomical and winemaking produce. At the beginning of the last century in South Western France, Landes region. The Darroze restaurant offered simple but excellent fare, and with Jean Darroze and later Francis at the helm, it became of France’s most lauded restaurants. Nowadays, Hélène Darroze (Francis’s daughter) follows in his footsteps at the two Michelin starred restaurant at the Connaught Hotel in London, as does Claude Darroze (Jean’s son) at his restaurant in Langon.
Marc Darroze qualified as an oenologist in 1992, and went on to gain winemaking experience in California, in Tokaj and in the Médoc. He then joined his father, Francis, to further develop their extraordinary collection of Bas Armagnacs. In 2007, Marc decided to diversify his activity and acquired the Haut-Peyrous estate in Graves, the most southerly appellation of the Bordeaux winegrowing region.

60% Merlot, 25% Cabernet Franc, 15% Cabernet Sauvignon, 14 month aging, 30% new French oak barrels.

From the Graves region on the left bank. Graves claims to be home of the first Claret wine ever produced in the region.

Dense purple, claret colour. Aromatic, nose draws us into an array of black fruits, blackcurrants, blackberries enhanced with cinnamon and pepper, and light oak. The mouth, dense and fleshy, with beautiful structure, intensely fruity and underlying freshness. Delicate finish supported by silky tannins. A fruity and fairly, full bodied wine shows off its perfect balance.

Oh, and this beautiful Bordeaux, is produced 100% organically too.

(YVM00003)

 

Country:

France

Region:

Graves, Bordeaux

Variety:

60% Merlot, 25% Cabernet Franc, 15% Cabernet Sauvignon

Style:

Medium bodied reds

Winemaker:

Fabien Goulard

Closure:

Cork

ABV:

 

Bottle size:

13%

 

750ml

Fruit:

⚫⚫⚫⚫

Body:

⚫⚫⚫

Tannin:

⚫⚫⚫

Acidity:

⚫⚫⚪⚪

Food Match:

Steak, Truffles,



 

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