Origin: France (Bordeaux)
Key regions: Chile (now its absolute flagship), FR
Typical aromas: Dark plum, green pepper, cocoa, tobacco leaf
Almost completely disappeared from Bordeaux after phylloxera. In Chile it was long mistaken for Merlot.
Food pairing: Boldly spiced meat dishes, chilli con carne, game
Serving temperature: 16 - 18 °C