Icarus, delicacy and power. Melted tannins, an ample mouth, a long and fresh finish. Icarus is the name we give to the kestrel that nests in the old stone buildings of the Bergerie, which date from the 12th century.
To be served now, or to keep for a few years in the cellar. To be served between 17 and 18°C, with a generous and greedy cuisine.How ?
Ideal with a meat dish in sauce, or meat roasted in butter. We particularly like it with a fillet of seized beef, deglazed with balsamic vinegar and served with sautéed mushrooms.