Turcaud Rouge is made up with 70% Merlot and 30% Cabernet Sauvignon. Spicy (pepper, clove and eucalyptus), blackberry and red fruit aromas with toasty, smoky, and forest floor overtones. The freshness on the nose is also to be found on the palate. Good, long, fruity aftertaste.
This wine reaches its peak within five to eight years after the vintage, slightly longer if in magnum. It pairs beautifully with poultry and red meat as well as a cheese platter.