PERFECT WITH
Grilled beef, roast lamb, mushroom dishes, mature cheeses
01
THE REGION
Roc de Levraut is near Sauveterre-de-Guyenne, Bordeaux, on clay and limestone soils in an Atlantic-influenced climate.
02
HOW IT'S MADE
The château describes approximately three weeks' maceration with grape skins followed by racking, settling and gentle aeration before bottling.
OUR SOMMELIER TIP
Serve near 17°C with roast beef or mushrooms.
KEEP THIS TASTING CARD
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