2021 Technical Specifications
Alcohol 12.73%
Residual Sugar 0.3 g/L
pH 3.47
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Classification Vin de France
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample 250304-0012 had density 0.99150 g/cm³ at 20°C. Total acidity was 3.03 g/L expressed as H2SO4 equivalent (61.84 meq/L), and volatile acidity was 0.52 g/L expressed as H2SO4 equivalent (10.61 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free and total SO2 were not detected at respective detection limits of 2 and 4 mg/L. Iron was 2.7 mg/L; total and reduced dry extract were 25.5 g/L; sorbic acid was below its 20 mg/L quantification limit; total sugars including sucrose were 0.45 g/L; methanol was 201 mg/L; and total sulphates were 0.55 g/L expressed as K2SO4.
2020 Technical Specifications
Alcohol 12.44%
Residual Sugar 0.4 g/L
pH 3.34
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Classification Vin de France
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample 241004-0009 had density 0.99098 g/cm³ at 20°C. Total acidity was 3.09 g/L expressed as H2SO4 equivalent (63.07 meq/L), and volatile acidity was 0.50 g/L expressed as H2SO4 equivalent (10.21 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free and total SO2 were below respective quantification limits of 6 and 10 mg/L. Iron was 1.8 mg/L; total and reduced dry extract were 23.2 g/L; sorbic acid was not detected at a 7 mg/L detection limit; total sugars including sucrose were 0.74 g/L; methanol was 211 mg/L; and total sulphates were 0.48 g/L expressed as K2SO4.
2019 Technical Specifications
Alcohol 14.49%
pH 3.43
Classification Vin de France
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample 220128-0002 had density 0.98938 g/cm³ at 20°C. Glucose plus fructose was not detected at a 0.1 g/L detection limit. Total acidity was 3.67 g/L expressed as H2SO4 equivalent (74.90 meq/L), and volatile acidity was 0.80 g/L expressed as H2SO4 equivalent (16.33 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free and total SO2 were not detected at respective detection limits of 2 and 4 mg/L. Iron was 1.0 mg/L; total and reduced dry extract were 25.0 g/L; sorbic acid was not detected at a 5 mg/L detection limit; total sugars after inversion were not detected at a 0.1 g/L detection limit; methanol was 192 mg/L; and total sulphates were 0.390 g/L expressed as K2SO4.
2018 Technical Specifications
Alcohol 14.33%
Residual Sugar 0.1 g/L
pH 3.42
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Classification Vin de France
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample 210602-0001 had density 0.99006 g/cm³ at 20°C. Glucose plus fructose was not detected at a 0.1 g/L detection limit. Total acidity was 3.78 g/L expressed as H2SO4 equivalent (77.15 meq/L), and volatile acidity was 0.73 g/L expressed as H2SO4 equivalent (14.90 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free and total SO2 were not detected at respective detection limits of 2 and 4 mg/L. Iron was 1.4 mg/L, copper 0.08 mg/L, total and reduced dry extract 26.3 g/L, sorbic acid was not detected at a 5 mg/L detection limit, methanol was 158 mg/L, and total sulphates were 0.320 g/L expressed as K2SO4.
Tasting Notes Warm, transparent ruby; cooked exotic fruit and dried citrus zest evolving toward roasted cocoa bean; peppery, spicy palate with very ripe black fruit; rhubarb-jam finish; silky with firm tannins.
2017 Technical Specifications
Alcohol 13.67%
pH 3.38
Classification Francs-Côtes de Bordeaux AOC
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample 181120-0003 had density 0.99065 g/cm³. Glucose plus fructose was below the 0.2 g/L quantification limit. Total acidity was 3.87 g/L expressed as H2SO4 equivalent (78.99 meq/L), and volatile acidity was 0.76 g/L expressed as H2SO4 equivalent (15.51 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free and total SO2 were not detected at respective detection limits of 2 and 4 mg/L. Iron was 1.0 mg/L, total dry extract 26.1 g/L, and sorbic acid was not detected at a 5 mg/L detection limit.
Tasting Notes Bright with delicate amber highlights; lively, delicate aromas of raspberry and peony; fresh palate showing grenadine and blackcurrant; subtly spicy finish; harmonious and suitable for immediate enjoyment or further keeping.
2016 Technical Specifications
Alcohol 14.45%
pH 3.32
Classification Francs-Côtes de Bordeaux AOC
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample 181120-0002 had density 0.99079 g/cm³. Glucose plus fructose was below the 0.2 g/L quantification limit. Total acidity was 4.35 g/L expressed as H2SO4 equivalent (88.78 meq/L), and volatile acidity was 0.70 g/L expressed as H2SO4 equivalent (14.29 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free and total SO2 were not detected at respective detection limits of 2 and 4 mg/L. Iron was 1.5 mg/L, total dry extract 28.9 g/L, and sorbic acid was not detected at a 5 mg/L detection limit.
Tasting Notes Clear, luminous light red with vermilion highlights; powerful spicy aromas dominated by pepper and cinnamon; ginger and spice on the palate; long, ample finish.
2014 Technical Specifications
Alcohol 14.31%
pH 3.31
Classification Francs-Côtes de Bordeaux AOC
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample 171003-0006 had density 0.99184 g/cm³ at 20°C. Glucose plus fructose was not detected at a 0.1 g/L detection limit. Total acidity was 4.53 g/L expressed as H2SO4 equivalent (92.46 meq/L), and volatile acidity was 0.76 g/L expressed as H2SO4 equivalent (15.51 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free and total SO2 were below their respective 6 and 10 mg/L quantification limits. Iron was 1.3 mg/L, total dry extract 31.0 g/L, and sorbic acid was not detected at a 5 mg/L detection limit.
Tasting Notes Ruby with elegant amber highlights; aromas of slowly stewed black figs; forthright palate rich in cooked fruit, finishing with strawberry-jam delicacy; mature, supple and silky-tannined.
2012 Technical Specifications
Alcohol 13.62%
pH 3.39
Classification Francs-Côtes de Bordeaux AOC
Region Francs-Cotes de Bordeaux
Production Details Laboratory sample LPRD12 had density 0.99037 g/cm³ at 20°C. Glucose plus fructose was below the 0.2 g/L quantification limit. Total acidity was 3.80 g/L expressed as H2SO4 equivalent (77.55 meq/L), and volatile acidity was 0.60 g/L expressed as H2SO4 equivalent (12.24 meq/L). Malic acid was not detected at a 0.03 g/L detection limit. Free SO2 was below its 6 mg/L quantification limit; total SO2 was not detected at a 4 mg/L detection limit. Total dry extract was 25.0 g/L, and sorbic acid was not detected at a 5.0 mg/L detection limit.
Tasting Notes Dark, dense garnet; powerful ripe-red-fruit aromas; balanced, round, ample, long and fleshy palate; supple, integrated tannins; harmonious and expressive, with substantial aging potential.
Producer Information
Website
Address
53 route de Pimpine, 33570 Saint-Cibard, France
Phone
+33 (0)5 57 40 61 82
Owner
Amoreau family