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  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur ouvrier de France 2002

    This vintage's color is a very attractive violet that is intense and enticing. The aromas are crisp, with brilliant fruit that is generous in such a young wine. In the mouth a luscious, round texture envelopes fine, well-incorporated tannins. The wine shows a different style this year, with an emphasis on finesse. Good length and satisfying flavor on the finish are testaments to fine winemaking.
  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur ouvrier de France 2002

    The wine's violet color shows youth, freshness and vigor. Its generous aromas display an intense fruitiness, and the first impression in the mouth is of freshness and lively acidity. The fine structure emphasizes finesse over great density and offers mouthwatering tannins on the finish. A tender wine to drink now.
  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur ouvrier de France 2002

    The eye is drawn by an intense ruby color. A basketful of ripe black fruit aromas mingle with notes of smoke and fragrant spice for a diverse richness on the nose. In the mouth, round and fleshy sensations are enhanced by a fine body enveloping firm tannins. The finish is mouthwatering and succulent. This is an attractive wine which does honor to its appellation. Enjoy now with grilled meats and other dishes worthy of this wine, like pigeon with black olives, or prime cut of beef coated with toasted sesame seeds.
  • David Biraud

    Meilleur ouvrier de France 2004
    Meilleur sommelier de France 2002

    Beautiful, brilliant ruby color with undulating highlights. The wine is clean with good intensity, sporting black berry aromas not overshadowed by the oak; a fully open wine. The mid-palate is soft, with a fine, well-developed structure. The acidity is lively and attractive; the tannins are still a little austere but will improve with time. The finish shows warmth and tannic grain in this well made wine which is drinking nicely now. Enjoy with white and red meats like sauteed veal chops with a pan sauce glaze, or sweetbreads and smoked bacon.

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