Colombo - Dubourdieu : Carnivore 2016

Characteristics and Tasting Tips for the Carnivore 2016 Cuvée from Colombo - Dubourdieu

Tasting

Appearance
Brilliant, with a beautiful purple hue.

Nose
The nose gives off elegant fragrances of ripe dark fruit, liquorice and mint.

Palate
The palate charms with a subtle blend of balance, persistence and tannins that are present yet remain wonderfully supple.

Ageing potential

This wine can be cellared until around 2036.

Serving

For optimal enjoyment, we recommend serving this wine between 15°C and 16°C.

Food and wine pairings

Game (mallard duck) or a beef fillet grilled over vine cuttings are excellent pairings for this cuvée.

A Red Vin de France Combining Richness and Precision

The estate

Laure Colombo and Jean-Jacques Dubourdieu, both from renowned wine families, met in Bordeaux while studying. She is the daughter of Jean-Luc Colombo, head of the estate that bears his name, and he is the son of the late, celebrated oenologist Denis Dubourdieu. Together, these two enthusiasts unveil innovative cuvées under the name Colombo - Dubourdieu.

The vineyard

Produced as a Vin de France, the Carnivore cuvée from Colombo - Dubourdieu is made from Syrah vines around thirty years old, along with Cabernet Sauvignon.

Vinification and ageing

The grapes are hand-harvested and destemmed before being vinified by grape variety in tanks, with punching down for the Cabernet Sauvignon and gentle pumping over morning and evening for one month for the Syrah. After blending, the wine is aged for 14 months in oak barrels (one quarter new, the rest previously used for one to four wines).

Grape varieties

Syrah (50%)
Cabernet Sauvignon (50%).