Colombo - Dubourdieu : Carnivore 2017
5% off orders of 12 bottles or more. Offer valid on a selection of wines, mix and match possible.
In-Stock
DeliveryFree standard delivery over HK$5,000
Guaranteed provenanceWines sourced directly from the producing estates
Description
Tasting characteristics and advice for the Carnivore 2017 from Colombo-Dubourdieu
Tasting
Appearance
The color reveals a deep, intense red hue.
Nose
The nose reveals aromas of ripe black fruits, accompanied by spicy notes and toasted nuances.
Palate
On the palate, this wine stands out for its structure and lovely body. The tannins, present and well-integrated, support a lingering, generous finish.
Food and wine pairings
This wine is an ideal match for grilled red meats, a rib steak, game, or dishes in sauce. It also pairs perfectly with roast duck or a grilled beef tenderloin.
Serving and cellaring
The Carnivore 2017 is best enjoyed at a temperature between 16 and 18°C. This wine can be enjoyed until around 2036.
A fleshy, powerful Vin de France, born of a collaboration between the Rhône Valley and Bordeaux
The estate
Colombo-Dubourdieu was born of an exceptional collaboration between Laure Colombo and Jean-Jacques Dubourdieu, two leading figures in French oenology. Laure Colombo represents the Jean-Luc Colombo estate in the Rhône Valley, while Jean-Jacques Dubourdieu runs the family properties in Bordeaux, including Clos Floridène. This partnership unites two prestigious winegrowing heritages to create original wines that transcend regional boundaries. Their Carnivore project draws inspiration from historic Rhône–Bordeaux blending practices, reinterpreted with a contemporary, quality-driven approach.
The vineyard
This Vin de France brings together two exceptional terroirs. The Syrah comes from the granite soils of Cornas in the Rhône Valley, from thirty- to seventy-year-old vines farmed organically. The Cabernet Sauvignon comes from Clos Floridène in the Graves appellation, where the vines grow on clay-limestone soils typical of the Bordeaux region. This contrast between Cornas’ acidic granite and the limestone of Graves creates the singular character of this wine.
Winemaking and aging
The Carnivore 2017 grapes are hand-harvested and then destemmed before being vinified by variety in tank. The Syrah undergoes gentle pump-overs and punch-downs morning and evening during a one-month maceration. The Cabernet Sauvignon receives more vigorous punch-downs suited to its tannic structure. After blending, the wine is aged for fourteen months in French oak barrels, one quarter new and the rest in barrels that have held one to four wines.
Grape varieties
Syrah (55%)
Cabernet sauvignon (45%)
