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Chateau Le Puy’s vin de soif Bordeaux - a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon all biodynamically farmed. After destemming the grapes, the wine ferments in concrete vats for 2-3 weeks, with daily pumpovers, and ages 12 months in concrete tanks. Altogether a silky claret, with succulent fruit and an unmistakable, earthy Bordeaux musk.
Connects with:
- Duck rilletes with sour cherry preserves on Manifest baguette.
- Le Laboureur French cotton overalls.
- Clara Luciani radio.
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