Awards/Ratings

Falstaff 94 points for the Corbeaux (2020 tasting). Merchant and critics praise for concentration and long-term aging potential; commonly offered with 13–13

Tasting Note

Deep black cherry and blackberry with licorice, warm spice, smoke and stony mineral. Concentrated mid‑palate, firm fine tannins, saline minerality and a long savory finish.

Food Pairing

Western: roast or braised beef, lamb, duck confit, mushroom risotto, aged Comté or Gruyère. Asian: Peking duck, char siu (Cantonese BBQ pork), soy-braised short ribs, miso-glazed mushrooms or umami-rich mushroom dashi, Korean bulgogi.

Production Method

Hand-harvested; ~70% destemmed; cool pre-fermentation maceration, gentle punch‑downs; native yeast fermentation; ~18 months élevage in French oak (often a high percentage new).

Vineyard Info

Family domaine founded by Stanislaus Sérafin (1947); now run by Frédérique Goulley and Karine Sérafin. Small holdings include a walled Clos in Les Corbeaux and old vines producing low yields.