Colombo - Dubourdieu : Carnivore 2016

Characteristics and tasting advice for the Colombo - Dubourdieu Carnivore 2016 cuvée

Tasting

Color
Bright, the color reveals a beautiful purple hue.

Nose
The nose offers elegant fruity notes (ripe dark fruits), with hints of licorice and menthol.

Palate
The palate charms with its subtle balance of harmony and persistence, as well as present tannins that retain a lovely suppleness.

Aging potential

This wine can be cellared until around 2036.

Serving

For optimal tasting, it is recommended to serve this wine between 15°C and 16°C.

Food pairings

Game (mallard duck) or a grilled beef tenderloin cooked over vine cuttings make excellent pairings with this cuvée.

A wine between the Rhône Valley and Bordeaux

The estate

Laure Colombo and Jean-Jacques Dubourdieu, from renowned wine families, met in Bordeaux during their studies. The daughter of Jean-Luc Colombo, head of the namesake Rhône estate, and the son of the late, renowned oenologist Denis Dubourdieu, these two enthusiasts present innovative cuvées under the name Colombo - Dubourdieu.

The vineyard

Produced as Vin de France, the Carnivore cuvée by Colombo - Dubourdieu is made from around 30-year-old syrah from the Cornas appellation in the Rhône Valley, along with cabernet sauvignon from Barsac, an appellation located in the Graves area of Bordeaux.

Winemaking and aging

Harvested by hand, the grapes are destemmed before being vinified by grape variety in tanks, with punch-downs for the cabernet sauvignon and gentle pump-overs for the syrah, morning and evening for one month. After blending, the wine is aged for 14 months in oak barrels (including 1/4 new barrels and the rest barrels used for 1 to 4 vintages).

Grape varieties

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