Grape varieties
Expansion
Analyse
Culinary Memories
Bœuf Bordelais – slow braised with gigue
Coq au Vin – Sarabande & morels, jus assembled
Côte de bœuf from the grill – Café de Paris butter & bone marrow
Kleftiko – Greek lamb en papillote with lemon & oregano
Braised lamb shank – garlic & rosemary
Bœuf en croûte, mushroom duxelles
Châteaubriand, sauce béarnaise
Côte de bœuf from the oven – sauce bordelaise & bone marrow
Bistecca alla fiorentina – T-bone from the fire
Confit de canard – beluga lentils & shallots
Brasato di Silvio al Gigue – beef pot roast slowly braised in Gigue
Braised mountain lentils – root vegetables & sherry
Civet de lièvre, jugged hare in red wine
Bucatini all'amatriciana
Braised pigeon on savoy cabbage & bacon
Grilled bavette – sauce bordelaise & shallot confit
Grilled Lamb Chops – Anchovy-Rosemary Butter & Grilled Lemon
Foie de veau lyonnaise, sweet sherry glaze
Butterflied lamb shoulder, low-grilled – anchovy & rosemary
Butterflied lamb shoulder, low-grilled – anchovy & rosemary
Butterflied lamb shoulder, low-grilled – anchovy & rosemary
Butterflied lamb shoulder, low-grilled – anchovy & rosemary
Häufige Fragen zu alten Jahrgängen
Ja, vorsichtig.
Other years Sarabande
Ursprung & Boden
Das Terroir: Sarabande
The Sarabande is the most polyphonic cuvée of the suite: seven plots, all four red grape varieties of the Domaine, the Merlot leading. The foundation is laid by the clay of plots C1, C2, C3, C5 and C9 — a calm, supporting ground. The clay-gravel of plots C8 and C12 adds spice and tension with Cabernet Franc and Cabernet Sauvignon. From this interplay comes the depth for which the Sarabande stands at the centre of the red wine range.Which plots go into the blend is decided by the vintage; the assignment can therefore vary slightly from harvest to harvest.
Parzellen-Übersicht
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