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Domaine de la Jasse Reserve d'Excellence Hommage IGP Pays d'Oc, 2020

France

Grape Variety

Cabernet Sauvignon

Patrick Léon was known and respected
throughout the Bordeaux wine community as well as internationally. Not surprising given that he was Technical Director at Château Mouton Rothschild – a first growth in Bordeaux for decades – made wine at Opus One in California and developed the wines at Château d’Esclans in Provence among others. Despite this, he was an unassuming and modest winemaker.
Patrick worked with Bruno at Domaine de la Jasse for around 10 years and together the Réserve d’Excellence cuvée was developed. It always shows well, but I have to say that I think 2020 is one of the best ever produced. The mellow bouquet has aromas of blackcurrant and vanilla with a touch of
sweet pipe tobacco and smoke. It is elegant, linear in structure with sweet black fruits, vanilla and caramel flavours.

Case of 6 bottles

Grape Variety

Cabernet Sauvignon

Patrick Léon was known and respected throughout the Bordeaux wine community as well as internationally. Not surprising given that he [...]

Patrick Léon was known and respected
throughout the Bordeaux wine community as well as internationally. Not surprising given that he was Technical Director at Château Mouton Rothschild – a first growth in Bordeaux for decades – made wine at Opus One in California and developed the wines at Château d’Esclans in Provence among others. Despite this, he was an unassuming and modest winemaker.
Patrick worked with Bruno at Domaine de la Jasse for around 10 years and together the Réserve d’Excellence cuvée was developed. It always shows well, but I have to say that I think 2020 is one of the best ever produced. The mellow bouquet has aromas of blackcurrant and vanilla with a touch of
sweet pipe tobacco and smoke. It is elegant, linear in structure with sweet black fruits, vanilla and caramel flavours.

Afficher plus +
Red
Medium oak
Medium
Lot: 3571 750 ml
2022-2025
M8 D9
18°C
Vanilla, caramel Blackcurrant, vanilla, pipe tobacco
Roast lamb leg with thyme and rosemary and dried-fruit bulgur