Cazes Rivesaltes Ambre 2003

The nose is enriched by myriad aromas; smoky notes, toasted hazelnuts, dried apricots On the palate, this complexity is enhanced by elegant fruit aromas (peach and candied pineapple) walnut and toffee. Served at 12 °C. Half-cooked foie-gras, ginger or curry pork, cheeses (Cantal, Brie de Meaux),  dried fruit based tarts (almonds, hazelnuts, nuts).