6 Btl Grande Cuvée 2016 <br>in Wooden Case

6 Btl Grande Cuvée 2016
in Wooden Case


28,66  / 1000 ml


Old Cabernet Sauvignons vines grown in Provence. A wine to keep for the next eight to ten years.



AOP Côtes de Provence

Color: Red
Taste: Dry, fruity
Closure: Natural cork (BOURRASSÉ Gamme supérieure)
Grape varieties: 70% Cabernet Sauvignon, 30% Syrah
Ageing: Provençal concrete and stainless steel tanks and 12 months in the new wood barrel (Seguin Moreau)
Alcohol: 14,5%
Residual sugar: 0,6 g/L
Acidity: 3,2 g/L
SO2: 28mg/L
Best drinking: At 15 ° – 17 ° now and until 2027


SKU: RGCH Category:


Wine description

It is all about our 5 hectares of Cabernet Sauvignon "Vieilles vignes", planted between 1951 and 1978. 40-60 year old vines, when properly handled, give a special wines. Old vines are rooted more deeply, are more resistant to drought, produce smaller crops. The average yields decrease leading to more concentrated, intense wines in brief wines from old vines taste more intense and profound, they embody "terroir". In our case, the heat of the summer days, the freshness of the nights and the Mistral. After a manual harvest we first vinified the Cabernet Sauvignon and Syrah separately in temperature-controlled stainless steel vats. After "blending" the maturing continued for 15 months in barrels. A wine to keep for the next five to eight years. Delivered in traditional wooden wine box (OWC).


The colour is dense, purple, with copper and violet reflections.
The aromatic framework evokes a beautiful maturity with sunny aromas of garrigue, spices, dried fruit, and camphor.
The palate is frank, powerful, with a nice volume and coated tannins
The finish is rich and well structured, combining freshness, sweetness and spicy notes.


Tasting it without accompaniment - perhaps with a book or classical music - gives the true perception of the Grande Cuvée. At the table, grilled meats such as veal chops, leg of lamb or lamb chops go perfectly with young vintages. Avoid sauces. From 5 years old, the wine reveals more complex tertiary aromas. It becomes a winter or autumn wine that calls for more elaborate dishes, a duck breast, a bloodied pigeon. Use beautiful flared glasses at the base and closed at the top to instantly perceive the aromas and the wine's voluptuousness and generosity.


Stay with extra mature hard cheeses, a Parmigiano Reggiano made from cows’ milk, or a mature Gouda.

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