Colombo - Dubourdieu : Carnivore 2017

Characteristics and Tasting Tips for Carnivore 2017 by Colombo-Dubourdieu

Tasting

Colour

The wine shows a deep, intense red hue.

Nose

The nose reveals ripe black fruit aromas accompanied by notes of spice and toasty nuances.

Palate

On the palate, this wine stands out for its structure and beautiful substance. The tannins, present and well integrated, support a persistent, mouth-watering finish.

Food and Wine Pairing

This wine is ideally paired with grilled red meats, a rib of beef, game or dishes served in sauce. It also goes perfectly with roast duck or grilled beef fillet.

Serving and Cellaring

Carnivore 2017 is best enjoyed at a temperature between 16 and 18°C. This wine can be enjoyed until around 2036.

A Fleshy and Powerful Vin de France

The Estate

Colombo-Dubourdieu was born from an exceptional collaboration between Laure Colombo and Jean-Jacques Dubourdieu, two figures of French oenology. This alliance unites two prestigious winemaking heritages to create original wines that transcend regional boundaries. Their Carnivore project draws inspiration from historical blending practices, revisited with a contemporary, quality-focused approach.

The Vineyard

This Vin de France blends Syrah from granitic soils, from vines aged thirty to seventy years and grown organically, with Cabernet Sauvignon from vines planted on clay-limestone soils.

Winemaking and Ageing

The grapes for Carnivore 2017 are hand-harvested and then destemmed before being vinified in tank by grape variety. The Syrah benefits from gentle pump-overs and punch-downs morning and evening during a one-month maceration. The Cabernet Sauvignon receives more vigorous punch-downs suited to its tannic structure. After blending, the wine is aged for fourteen months in French oak barrels, one quarter of which are new, with the remainder in barrels of one to four wines.

Grape Varieties

Syrah (55%)
Cabernet Sauvignon (45%)