The husband and wife team of Bruno and Pascale Rey farm just shy of 5 hectares of vines in the commune of Arsac, of which 3.7 are within the Margaux appellation where they produce just 1250 cases per year of which only 300 make it to the US. Composed of approximately 75% Cabernet Sauvignon and 25% Merlot, the grapes are hand harvested and destemmed then crushed and racked into temperature controlled stainless steel tanks for fermentation followed by 18 months aging in oak barrels. The nose boasts of black cherry backed by lilac, cigar box and cassis. The palate is full bodied, offering dense blackberry, raspberry and mulberry with earthiness, graphite minerality and rounded tannins on its firm, dry finish. A classic pairing for a quality steak, you can also try it with Cantonese style grilled goose or soy and garlic marinated portobello mushrooms.