Photo from completefrance.com: Daube de Boeuf Provencale © Snap and Stir
Despite 2015 being a difficult
and cold year:-30% of the Cabernet Sauvignon crop was lost due to shatter- the
grape quality was not slightly affected, rather improved. This is a
characteristically 'big' wine. A blend of
60% Syrah, 21% Cabernet Sauvignon, 19% Petit Verdot.
The Syrah stands bold, spicy
and strong yet balanced out by a fruity Cabernet Sauvignon. Tannins offer
themselves as a silky backdrop to the complexity and spice of the wine's
composition. The added advantage being that
it is neither finned nor filtered after the fourteen-month oak ageing means it
keeps developing in the bottle, possibly through to 2027! Depending on when you
taste it, the tertiary aromas will have developed into pronounced hints of
caramel and vanilla, adding more yet more 'layers' to immerse yourself into.
Try it with a Daube de Boeuf Provençale- a traditional French braised beef stew in red wine. Be sure to use
some of it in the recipe to enhance the flavor of both the wine and the
resulting dish.
Fine wines go even better with
fine cheeses. This wine offers a chance
to bring out that stinky cheese you've been saving up. If not, find cheese with
a bit of maturity to them, ones that the crystals have compacted nicely. If a
novice at cheese, try a basic cheese board with something blue, something
matured/hard, and something creamy.
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