Mouton Cadet – Pay’s d’Oc
FRANCE
PAYS D’OC
Cabernet Sauvignon
 GRAPE VARIETY |
Cabernet Sauvignon is highly aromatic, with lingering flavours on the palate. |
 COLOR |
An intense, glittering garnet red with a slight crimson hue. |
 NOSE |
The nose opens on aromas of mild spice, such as saffron and cinnamon, and ripe red fruit, especially Burlat cherry, followed with airing by notes of black fruit (blackcurrant, blackberry) and ripe chilli pepper. |
 TASTE |
After a fresh and mouth coating attack on omnipresent blackcurrant and blackberry fruit, the mid palate offers forcefully expressed, mature and taut tannins which underpin a fresh finish on spicy notes of saffron and Szechuan pepper. |
 ALCOHOL |
13.5 % |
 FOOD PAIRING |
Ideal with grilled red meat (rib steak, rib of beef) or beef stew, charcuterie or cheese. Serving temperature: 18 – 19 °C |
PAYS D’OC
Chardonnay
| GRAPE VARIETY |
The wine is made entirely from a single variety. Fresh and fruity, Chardonnay produces rich and well balanced wines with complex and subtle flavours. |
| COLOR |
A golden hued buttercup yellow. |
| NOSE |
The nose opens on aromas of yellow fruit such as mirabelle and nectarine, then fills out on tropical fruit notes, especially fresh mango and pineapple. |
| TASTE |
The dense and substantial attack expresses attractive nectarine and yellow peach flavours, joined on the nicely rounded mid palate by delicate tropical fruit notes of pineapple and guava, ushering in a clean and forthright finish on subtle, buttery notes. |
| ALCOHOL |
13 % |
| FOOD PAIRING |
Fish beignets, mussels, lasagna, stuffed veal cutlets. Serving temperature: 10 – 11 °C |
PAYS D’OC
La Beliere Bio
ORGANIC WINE
| GRAPE VARIETY |
Merlot (55 %) Cabernet sauvignon (30 %) Syrah (15 %) |
| COLOR |
An intense crimson red with a slight violet hue. |
| NOSE |
Ripe red fruit and black fruit (Burlat cherry, blackberry, bilberry) and mild spice such as paprika and saffron. |
| TASTE |
A full and mature attack on black fruit flavours, a beautifully round and complex mid palate with notes of red and black fruit, spice and leather, and a long, lingering finish underpinned by powerful yet elegant tannins. |
| ALCOHOL |
14 % |
| FOOD PAIRING |
Beef Wellington, seared tuna with piperade, herb crusted rack of lamb |
PAYS D’OC
Merlot
| GRAPE VARIETY |
Merlot has expansive fruit flavours and rounded tannins, with an apparent softness that enables the wines to reach their peak rapidly. |
| COLOR |
Deep crimson with a slight carmine tint. |
| NOSE |
The nose opens on ripe red and black fruit aromas, such as wild strawberry, bilberry and blackberry, along with herby, garrigue notes. The fruit aromas fill out with airing, joined by notes of stewed plum. |
| TASTE |
From a supple and full bodied attack on expressive fruit notes reminiscent of those found on the nose, the mid palate shows roundness and stewed red fruit flavours, especially stewed cherry, leading into a rich and complex finish. |
| ALCOHOL |
14 % |
| FOOD PAIRING |
White meat, tenderloin steak, grilled flank steak, cheeses. Serving temperature: 18 – 19 °C |
PAYS D’OC
Pinot Noir
| GRAPE VARIETY |
This wine is made entirely from a single variety. Highly aromatic, pinot noir has a pleasant bouquet and lingers on the palate. |
| COLOR |
A scintillating vermilion red with a slight crimson hue. |
| NOSE |
The nose opens on succulent, jammy red fruit such as cherry, redcurrant and strawberry, followed with airing by a touch of vanilla and roasted coffee bean. |
| TASTE |
From an elegant and fresh attack on jammy red fruit flavours, the mid palate shows off the wine’s freshness and beautifully balanced tannins, which underpin a lingering finish extended by a touch of vanilla and mocha style coffee. |
| ALCOHOL |
12.5 % |
| FOOD PAIRING |
Chicken biryani, beef carpaccio, lamb tagine. Serving temperature: 18 – 19 °C |
PAYS D’OC
Sauvignon Blanc
| GRAPE VARIETY |
Dry, crisp and fresh, its subtle citrus fruit and floral aromas, especially box and broom, give Sauvignon Blanc its distinctive characteristics and unique style. |
| COLOR |
Pale yellow with a slight silvery. |
| NOSE |
The nose opens with a burst of citrus fruit, especially grapefruit and lime, followed after airing by attractive aromas of tropical fruit such as papaya and lychee. |
| TASTE |
A typically Sauvignon attack, very fresh with intense citrus fruit notes, leads into a forthright and attractively complex mid palate on tropical fruit flavours, while a floral touch on the finish brings freshness and elegance. |
| ALCOHOL |
12 % |
| FOOD PAIRING |
Grilled king prawns, mussels in white wine, smoked trout, goat cheese. |
PAYS D’OC
Syrah
| GRAPE VARIETY |
Syrah has high quality tannins, giving powerful wines with complex fruit and spice flavours. |
| COLOR |
An intense red with a deep, violet hue. |
| NOSE |
The nose opens on a powerful array of black fruit aromas, especially blackberry and blackcurrant, followed after airing by delicate notes of spice (black pepper) and herbs. |
| TASTE |
The very full attack, bursting with black fruit aromas, is followed by an intense and concentrated mid palate which expresses all the character of Syrah with the spice notes typical of the grape, leading into a dense and long finish on subtle notes of violet. |
| ALCOHOL |
14 % |
| FOOD PAIRING |
Perfect with grilled lamb or soft cheese. |
PAYS D’OC
Viognier
| GRAPE VARIETY |
The wine is made entirely from a single variety. A rare and rather capricious grape, Viognier produces wines of exceptional quality, full bodied but delicately fragrant. |
| COLOR |
An intense, glittering yellow. |
| NOSE |
Attractive initial apricot notes are joined after airing by subtle aromas of pear and star anis. |
| TASTE |
The full and silky attack reveals attractive apricot flavours which mingle on the mid palate with elegant notes of pear, while the refined, clear cut finish reveals touches of spice such as star anis and turmeric |
| ALCOHOL |
13.5 % |
| FOOD PAIRING |
Fresh goat’s cheese, deserts. Serving temperature: 10 – 11 °C |
MOUTON CADET AOC BORDEAUX
MOUTON CADET RÉSERVE
MOUTON CADET CUVÉE HÉRITAGE
BORDEAUX
PAY’S D’OC
AGNEAU
