A medium-bodied red wine with an easy-to-drink impression. It has a condensed aroma of black fruits such as black cherries, a lively acidity, and smooth tannins. Just like Gascony white and rosé, it has lively acidity and fresh fruit aromas. It goes great with meat dishes such as yakitori and sauteed chicken. Please use it on your daily dinner table.
Wine Details
- Type: Medium body
- Origin: Southwest France
- Producer: Barrow family
- Capacity: 750ml (full bottle)
- Product name: Fruit wine
Taste
The color of the poured wine is deep and vivid. As if in proportion to the color, the aroma that rises conveys the concentrated feeling of black fruits such as fresh black cherries, black plums (prunes), cassis, and blackberries. It is a scent that feels much deeper and more powerful than the light and fresh aroma of red fruits.
When you put it in your mouth, the youthful acidity spreads pleasantly, and the tannins are smooth and impressive. The smooth tannins and soft texture are heated, giving it a firm body. The lively acidity beautifully balances the overall taste, giving it a powerful flavor with a long finish.
The fresh aroma of concentrated black fruits spreads even after drinking, leaving you feeling satisfied. The fruit flavor lingers on the finish, and the soft texture is tightened by just the right amount of tannins.
It would be a shame to simply describe this as a "fruity red wine." Like Gascony white and rosé, it has lively acidity and fresh fruit aromas.
It has soft tannins and body, so we recommend enjoying it casually rather than waiting for it to age.
Grape variety
Food that goes well with wine
Light dishes such as meat tapas, yakitori, sauteed chicken, etc.
Foods that go well with Gascony Betulin Red Wine
About the producers, the Barrow family
Domaine de Pajot (Barro family)
Organic history: Since 2001 (certified in 2004)
Gascony, in southwestern France, is famous for producing Armagnac. Compared to other grape-growing regions, the humidity is high, making it difficult for organic farming, but the father Damien, who is an enthusiastic researcher, wanted to "make wine that better expresses the characteristics of this region," so he converted to organic farming in 2001. His son Clement, who has experience working at wineries in California and Alsace, has now taken over and is exploring the further possibilities of this region. In brewing, they value fresh flavors, and they strictly manage the temperature of the finished wine without refrigerating it.
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