APPEARANCE
Deep garnet-purple with dark highlights.

NOSE
After aeration, notes of ripe dark fruits emerge, with nuances of warm plums, cherry compote and blackberry tart. A touch of dried lavender completes the bouquet, while notes of cedar, sandalwood, toasted walnut and roasted coffee add complexity.

PALATE
This wine offers a medium- to full-bodied profile with firm, polished tannins. Dark fruits dominate the palate, supported by a pronounced minerality that brings freshness.

AGEING
The wine is aged, depending on the vintages in 70% to 100% new oak, for 18 – 32 months.

PAIRING
Arômes de Pavie 2015 pairs perfectly with roasted or grilled red meats. It also matches very well with full-flavored hard cheeses.

RATINGS

95pts

92pts 

4.3

APPEARANCE
Intense garnet with br illant ruby reflection.

NOSE
Open and complex nose, with aromas of black cherry, blackcurrant, rose petals, tobacco and juniper.

PALATE
A solid and robust palate with concentrated structure, revealing currants, blueberries and blackberries resting on smooth tannins and beautifully coated acidity.

AGEING
Ageing is carried out partially in oak barrels for between 6 months and a year, the rest being aged in concrete.

PAIRING
Venison dishes or hard cheeses are ideal food choices as well as chocolate desserts.

RATINGS

APPEARANCE
Deep ruby red.

NOSE
This magnificent Saint-Émilion Grand Cru has a generous nose of small black berries, cherries and plums.

PALATE
The palate is flexible and gourmet, with fine and well-integrated tannins. The aging is controlled, leaving the beautiful part to the fruity side of the wine.

AGEING
For a minimum of 12 months in 50% new French oak and 50% in 1-year-old barrels.

PAIRING
Consider to decant it to aerate and amplify the wine’s bouquet. Serve it as an aperitif or during meals based on red meat or game.

RATINGS

3.8

APPEARANCE
Elegant and fine red colour.

NOSE
Aromas of blackberry and black cherry in liqueur, scents of sweet spices, delicacy of floral notes evoking rose petals and violet, the nose reveals a magnificent bouquet, sunny and concentrated.

PALATE
The fine and coated tannins give the wine a monumental structure while the mid-palate focuses on the density of the fruit, to unfold with freshness and liveliness in a finish with persistent and aromatic length.

AGEING
16-18 months in barrels, with 70% new oak and 30% in one year old barrels.

PAIRING
Saint-Émilion goes really well with beef dishes such as braised beef, beef burger with cheddar and bacon or with mushroom.

READINESS FOR DRINKING
Drink now or keep it for 5 to 10 years.

RATINGS

96pts

95pts

4.1

APPEARANCE
Deep red colour with crimson highlights.

NOSE
Powerful, intense and complex bouquet, bursting with notes of ripe, black fruit, particularly blackcurrant. Spicy and subtle overtones are already perceptible.

PALATE
The attack is broad-based and fleshy, with a remarkably caressing sensation, becoming full-bodied, with smooth and fine-grained tannins mid-palate. The finish is long, without any hardness whatsoever.

AGEING
18 months in 40% new oak barrels.

PAIRING
This powerful red goes perfectly with red onion stuffed with couscous and apricots, boeuf bourguignon or vegetable couscous with beef meatballs.

RATINGS

96pts

95pts

95pts

4.2

APPEARANCE
Beautiful dark red colour.

NOSE
Initially intense, fruity and refreshing, the nose gains complexity with aeration, revealing discreet hints of oak alongside very ripe black fruit aromas.

PALATE
Starts out fine and elegant on the palate, becoming full-bodied with relatively long and concentrated tannins, accompanied by fruity notes. This vintage of Le Dragon is definitely well-balanced and delicious.

AGEING
18 months in 33.5% new oak barrels.

PAIRING
This rounded red works perfectly with Indian curry, osso buco or lamb stew with chickpeas and dried figs.

RATINGS

94pts

93pts

90pts

90pts

4.1

APPEARANCE
Healthy and pure ruby color.

NOSE
Ripe and sexy notes of blackberries, red currants, flowery incense, and spice.

PALATE
Refined and elegant, it has medium to full-bodied richness, a light, graceful texture, ripe tannins, and a great finish.

AGEING
14 months in 50% in new French oak barrels and 50% in second-fill barrels.

PAIRING
Saint-Émilion goes really well with beef dishes such as braised beef, beef burger with cheddar and bacon or with mushroom.

RATINGS

94pts

93pts

93pts

92pts

4.2

APPEARANCE
Deep garnet-purple color.

NOSE
The 2018 Clos de l’Oratoire sports a nose of plum preserves, chocolate-covered cherries and mulberries, plus hints of candied violet, licorice and Sichuan pepper.

PALATE
The medium to full-bodied palate is laden with juicy black fruits plus loads of exotic spice and earthy accents, supported by very ripe, soft tannins and seamless freshness, finishing long and fragrant.

AGEING
In new barrels (45%), on fine lees, for 16 months. No fining.

PAIRING
Saint-Émilion goes really well with beef dishes such as braised beef, beef burger with cheddar and bacon or with mushroom.

RATINGS

93pts 

93pts

4.2

APPEARANCE
Lovely bright colour with dark purple hints.

NOSE
A pleasant nose of stone red fruits (cherry, plum) which after short breathing evolves towards wilder and more spicy aromas.

PALATE
Powerful palate with great complexity, elegance and roundness. Lingering finish, like a typical nice wine of Saint-Emilion.

AGEING
Aged in French oak barrels (20 to 40% new oak barrels) from 12 to 14 months.

PAIRING
This is the perfect partner with lamb chops cooked in rosemary.

RATINGS

4.1

APPEARANCE
Deep ruby red.

NOSE
Delicate on the nose, yet with notes of rich black fruit and plum slide to an oak-forward and spicy profile.

PALATE
On the palate it has plenty of dense and plumy fruit; it’s juicy and attractive with a fresh core. Complete and long in the mouth with the oak well integrated on the finish.

AGEING
Aged in French oak barrels (20 to 40% new oak barrels) from 12 to 14 months.

PAIRING
This is the perfect partner for red meat, especially roast leg of lamb, but it makes a good match for roast poultry or moderately mature cheeses as well.

RATINGS

91pts

4.2