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The tasting |
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Intense red with shades of purple and a perfect shine. |
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Magnificent aromas combining wild blackberries with notes of paprika and delicate graphite. |
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Its delicious texture, somewhere between silk and velvet, gives this wine a concentrated and rich texture, with fine and elegant tannins, all leading to an incredibly delicate finish. |
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The sommelier's advice |
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Serve at 14 to 16°C. |
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Spiced duck breast, beef skewer and marinated peppers, artisan charcuterie. |
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From now until 2030 and beyond for enthusiasts. |
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The estate and the wine |
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Tucked away in the heart of the Aveyron, Marcillac is home to bold, character-driven wines, bursting with vibrant fruit flavors and freshness.
Still relatively undiscovered, this high-altitude terroir boasts breathtaking landscapes. Its steep red sandstone terraces and limestone scree slopes have propelled some of its wines to the forefront of France’s modern winemaking revival.
At the heart of this renaissance is Domaine du Cros, the region’s leading estate. Deeply rooted in tradition, this family-run winery ages its wines in old foudres, allowing the fruit’s natural purity and depth to shine. |
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Made entirely from Mansois (another name for Fer Servadou) and sourced from 70-year-old vines, the 2022 Red Marcillac Vieilles Vignes is a striking expression of this unique grape variety. The nose is pure and vibrant, bursting with wild blackberry aromas, accented by hints of paprika and graphite. On the palate, it delivers a juicy, full-bodied texture, with fine, elegant tannins and a concentration that is beautifully balanced by the age of the vines. This is a flavorful yet refined wine, approachable now but capable of aging gracefully for five years or more. A perfect match for ribeye steak, duck breast, and other red meats. A Selection Committee favorite, rated 93/100. |
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Hand harvested. Macerated for 35 days in temperature-controlled stainless steel vats. Aged for 12 to 18 months in 60-year-old casks. Bottled two years after harvest. |
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AWARDS |
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Wine: a favourite, rated 93/100 by our Committee! |
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