It’s a great wine. The first nose is spicy, with notes of cigar and incense, then the fruit appears, of great purity. It is firm and concentrated on the palate, with well-coated and very precise tannins.
Serve it around 16°C, with strong meats such as a fillet of doe, a haunch of venison, a roast wild boar with pepper sauce, a roast woodcock, or even a pheasant terrine or lamb in tapenade.