HIGH STANDARDS & STYLE
Choosing is renouncing ! Choosing the fruit, the structure and the fine texture means renouncing the power of a tannin that sweeps everything away on the palate!
Bouquet, complexity and tension, ending with a certain suavity… in balance! That’s our organoleptic credo.
Our wines reflect both their terroir and our sensibility. Throughout the entire winemaking process, from vinification to ageing, we are constantly on the lookout for the fifth flavour, which, after sweetness, bitterness, acidity and minerality, provides the final touch of balance, the signature of a great wine.
We're looking for UMAMI.
A return to the expression of a great, sapid, full-bodied Saint-Emilion, in which Cabernet Franc plays a predominant role in our Grand Vin.
Food & Wine Pairing
“When the elegance of the dishes meets the soul of the wines, a harmony is born at every moment.”
THE DELICATE BALANCE BETWEEN THE FINESSE OF THE FLAVORS AND THE ELEGANCE OF THE WINE.
We tried pairing our Petit Hermine 2015, with its fully polished tannins and saline texture, with a Tataki of red tuna from our favorite fishmonger Olivier (Cassin fish shop on the Libourne market) served with wasabi guacamole and dried bonito (Katsuobushi)…
And then our taste buds started to tingle!
THE ART OF TASTE: EXCEPTIONAL CHINESE RAVIOLI AND THE FRESHNESS OF a PETITE HERMINE IN ITS YOUTH.
Chinese ravioli is Emma-Xin’s secret and her stuffing is a well-kept treasure, herbs accompany black Bigorre pork and live peeled prawn bouquets on a bed of shiitake! Plunge the ravioli into a bath of boiling water and serve in a lightly scented broth (consomé) accompanied by a 2018 or 2019 Petite Hermine on the freshness of the fruit.
Perfect pairing between our two cultures.
A HARMONIOUS MARRIAGE WHERE THE RICHNESS OF THE WINE SUBLIMATES THE NOBILITY OF THE MEAT
When it comes to meat, our butcher-Poultry seller Julien (Maison Pénichoux in village of Montagne) provides us with the finest cuts of high quality Angus or Asturian meat that will satisfy our discerning taste buds, complemented elegantly by our Grand Vin Château Blanche Hermine 2019, a powerful, racy wine with a pronounced violet bouquet and a slightly spicy mouthfeel.
A Classic will always be a Classic.
THE SWEETNESS OF BLANQUETTE VEAL STEW SUBLIMATED BY THE REFINED BALANCE OF GRAND VIN 2016
Blanquette de veau “ (Veal stew blanquette ) owes its success to the quality of its meat…milk-fed veal raised under the mother’s milk, or veal that may have become a grazer, in collar cuts, tender and marbled for low-temperature cooking in a long, flavorful casserole. A hint of citrus to enhance the creamy topping + a few carrots and potatoes from market gardeners Bertrand and Francine “aux halles éphémères“ at Libourne, topped with small mushrooms from our mushroom grower at de Boüard’s estate, distributed by Corinne at the Libourne market, and this traditional family dish immediately becomes gourmet! Served with a Château Blanche Hermine 2016 with silky tannins and tertiary notes that are only just apparent: the harmony is blatant!
Enjoying a hearty stew with friends!
WHEN THE AROMATIC RICHNESS OF A 2015 VINTAGE SUBLIMATES THE DELICACY OF MATURE CHEESES.
On a platter of mature cheeses from Pierre Rollet in Libourne, where fruity Comté rubs shoulders with Saint-Félicien and Vacherin à la coupe, a few pieces of old Gouda or Bleu cheese are accompanied by walnut kernels and small figs from Francine, all served with a slice of the best bread from Sylvain Marie, baker at Libourne…we recommend our Grand Vin Château Blanche Hermine 2015, because for God sake, it knows how to hold its own !
cheese, bread and wine: the “So French” trilogy!