Originally from Beine, Christophe Patrice has worked on the family estate with his father and uncles since 1996. In 2006, he set up on his own with a 5 hectare vineyard and in 2011 acquired Domaine Daniel Roblot. He now has a 19-hectare vineyard at his disposal.

Winemaking

Vines aged over 40 years are on South-facing slopes and clay soil, fully expressing the terroir on the palate. Harvested by hand, total destemming.
Traditional vinification with indigenous yeasts. Fermentation for 14 days. Aged in barrels after racking, following biodynamic principles. Ageing for 12 months in stainless steel tanks.

Tasting notes

Beautiful deep cherry red colour with garnet highlights. Fruity aromas of blackcurrant, cherry and floral notes of liquorice. Elegant on the palate with hints of sweet fruit, spice, firm tannins and good acidity.

Recommended serving temperature: 18-19°C

Food pairing

Pairs perfectly with meat in sauce, marinated or matured meat.