Origins & Terroir
Nestled in the northeastern slopes of the Saint-Émilion plateau, the Grand Ricombre estate benefits from limestone-rich soils that lend minerality and elegance to its wines. The clay-limestone subsoil retains moisture in the summer months, ensuring optimal ripeness of the grapes while preserving freshness.
Winemaking & Vinification
Harvesting
Grapes are hand-harvested at peak maturity to capture the purest expression of terroir. Sorting tables ensure only the best clusters make it to the vat.
Fermentation
Temperature-controlled stainless-steel vats preserve fruit intensity and varietal character. Extended maceration enhances color, structure, and tannin integration.
Aging
The wine matures for 12–14 months in a combination of French oak barrels (30% new) and large foudres. This careful aging regime adds subtle vanilla and spice notes without overpowering the fruit.
Tasting Profile
On the nose, expect ripe red berries, blackcurrant, and a hint of violet. The palate is plush yet firm, offering layers of cherry compote, licorice, and fine graphite minerality. Silky tannins and a vibrant acidity carry the finish, making it both approachable young and worthy of cellaring.
Food Pairing
This versatile Bordeaux pairs beautifully with grilled red meats, mushroom risotto, and charcuterie boards. For a decadent match, serve alongside duck confit or a robust cheese selection such as Comté or Roquefort.
