Aromatic, frank and fruity. Aromas of exotic fruits, fresh cherries and peony with a peach finish. Lively, fleshy and heady. Slightly acidic with citrus notes of rose and cherry. Frank finish with mineral notes brought by our schist rich terroir.
ROMARIN BUTTER LAMB SIDES
12 first lamb chops 90 g butter 1 head of garlic 4 sprigs of rosemary 20 cl white wine vinegar 15 cl veal stock salt, pepper
In the melted butter, fry the head of garlic cut in half and the rosemary sprigs. Add the chops and cook for 2 to 3 minutes on each side. Add salt and pepper. Keep warm.
Deglaze with vinegar and reduce. Add the veal stock. Leave to thicken.
Serve the chops with the sauce, roasted garlic head and rosemary.
"Very aromatic, nice attack, nice length"
General Agricultural Contest Paris 2019 Silver Medal, February 24, 2019
"Despite all the fruit at the start, this medium-bodied effort turns into a dry, spicy, crushed rocky finish."