La Colombette Vin de France Cabernet Noir No Added Sulphur
£13.99
Taste
Ripe blackberry and blackcurrant
Aroma
Rich summer pudding with violet and earthy forest floor
Description
Product Code: EFB107
A southern French red made from Cabernet Noir, a resistant grape crossed between Cabernet Sauvignon and a vitis varietal. These resistant grapes (aka ‘PIWI’ varieties) have been created so winegrowers can completely avoid the use of chemical sprays for diseases, including copper and sulphur-based sprays too. The multi-faceted flavour profile of this red from fourth generation winemakers Domaine La Colombette is of forest berries, violet and ripe blackcurrants to name a few. Also made with the addition of no added sulphur, this organic red is clean, lively and succulent on the palate, and most appealing and easy to drink too.
- Featured by Tom Cannavan, “Developed in Switzerland, Cabernet Sauvignon has been crossed with an undisclosed disease-resistant variety. This is both organic and ‘no added sulphur’, opening with a fairly high-toned, floral and Beaujolais-like character as well as some juicy blackcurrant. In the mouth it is smooth and again, so reminiscent of a good Beaujolais village, with a sappy edge to black fruits, gentle acidity but a nicely crisp and refreshing acidity. I would chill this ideally, for a very pleasant summer red with its 12.5% alcohol.” (2023 vintage)
Taste
Ripe blackberry and blackcurrant
Aroma
Rich summer pudding with violet and earthy forest floor
Description
A southern French red made from Cabernet Noir, a resistant grape crossed between Cabernet Sauvignon and a vitis varietal. These resistant grapes (aka ‘PIWI’ varieties) have been created so winegrowers can completely avoid the use of chemical sprays for diseases, including copper and sulphur-based sprays too. The multi-faceted flavour profile of this red from fourth generation winemakers Domaine La Colombette is of forest berries, violet and ripe blackcurrants to name a few. Also made with the addition of no added sulphur, this organic red is clean, lively and succulent on the palate, and most appealing and easy to drink too.
- Featured by Tom Cannavan, “Developed in Switzerland, Cabernet Sauvignon has been crossed with an undisclosed disease-resistant variety. This is both organic and ‘no added sulphur’, opening with a fairly high-toned, floral and Beaujolais-like character as well as some juicy blackcurrant. In the mouth it is smooth and again, so reminiscent of a good Beaujolais village, with a sappy edge to black fruits, gentle acidity but a nicely crisp and refreshing acidity. I would chill this ideally, for a very pleasant summer red with its 12.5% alcohol.” (2023 vintage)
About the estate
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