Sirius Bordeaux AOC
Graves and Pessac-Léognan
Cabernet Franc, Cabernet Sauvignon, Merlot
Classic fermentation, complete destemming, at a temperature of 27 to 32°C. Vatting for 15 to 21 days to increase the fruit aromas, some vats are vinified as whole berries, by carbonic maceration.
After blending, Sirius is aged for 12 months in Allier barrels.
Intense purple red.
Nose of fresh blackberries and cherries on a woody touch vanilla.
Rich palate of red fruits, vanilla and spice with toasty notes. The meaty and round attack followed by the ripe tannins. Delicious balance and fine length.
Food pairing and serving
Light grilled meat and light cheese and chacutlerie.
Best served at 16-18°C