Tasting Notes
COLOR:
Deep, vibrant ruby with garnet highlights.
NOSE:
The nose is intense and complex, revealing layered aromas of dark cherry, blackberry, and raspberry, combined with earthy notes of forest floor, truffle, and wet leaves. There are also subtle hints of spices like clove and cinnamon, along with nuances of violets, smoked meats, and a touch of oak-derived vanilla.
TASTE:
On the palate, the wine is full-bodied, yet refined, with firm tannins that offer excellent structure. The old vines contribute to the wine's depth, delivering concentrated flavors of ripe dark berries, plum, and black cherry, alongside notes of leather, tobacco, and savory spices. The wine is rich, yet maintains a bright acidity that adds freshness and balance.
FINISH:
The finish is long and elegant, with lingering dark fruit, earthy minerality, and fine-grained tannins, offering great aging potential.
Food Pairing
The richness and complexity of Cœur de Roy make it an ideal partner for a range of dishes that can stand up to its intensity. Ideal pairings include:
Game meats: Venison, wild boar, or duck breast.
Beef: Grilled ribeye, braised short ribs, or beef Wellington.
Mushroom-based dishes: Mushroom risotto, truffle pasta, or wild mushroom stew.
Cheese: Aged cheeses such as Comté, Gruyère, or Epoisses.
Roasted meats: Roast lamb or pork with herb-based sauces.