A nose of berries (raspberry, currant, blueberry), spices (pepper, cinnamon), nuances of violet, mint, liquorice, or even balsamic notes (pine resin). A mouth, suave, tender and round, with a nice continuation in the mouth of fruity aromas. Built, he is serious and accomplished. Roast veal, duck with green pepper, coq au vin, game, cheeses (morbier, pont-l'évêque, chaource). Serve at 14°