Tasting Notes
COLOR:
Deep garnet / ruby red, with discreet copper or slightly tawny highlights in some light.
NOSE:
On first swirl: generous, intense aromas of red fruit — raspberry, strawberry, sometimes wild cherry or morello — often mingled with hints of vanilla and pepper.
TASTE:
The entry is often smooth and round, with a silky, supple texture.
FINISH:
The finish tends to be long, sometimes powdery (tannins), with a lingering echo of cocoa or dark chocolate and berry fruit aroma.
Food Pairing
Thanks to its mix of red-fruit richness, herbal/mineral freshness, and moderate but present tannins — paired with acidity and aromatic complexity — “Les Epistolaires” pairs beautifully with a range of dishes. Combinations to try:
Red meats: grilled or roasted lamb legs / chops, beef tournedos with pepper or herb sauce, venison or other game. Given the wine’s depth and structure, it stands up well to hearty meats.
Duck or game birds: duck breast (magret), perhaps with a fruit-based sauce (berry, cherry, or plum) — the red fruit and smoky/spicy notes in the wine complement gamey richness.
Herb-heavy dishes or Mediterranean-style mains: roast lamb or meats seasoned with rosemary, thyme, sage — the garrigue-like herbal undercurrents in the wine echo those flavors.
Charcuterie / Cured meats: given its red-fruit and herbal complexity, it can match well with charcuterie, pâtés, terrines, cured or smoked meats.
Cheese & rustic dishes: moderate but present tannins and acidity make it suitable with semi-hard cheeses; also dishes with mushrooms, earthy sauces, or root-vegetable stews.