F for Family, F for François. A family signature to guarantee you elegant and quality terroir wines. Since 2000, François has been developing relationships based on trust and loyalty with partner winegrowers. The promotion of their work in the vineyard is a priority and common sense is privileged with the practice of committed viticulture

Planted on a clay-limestone plateau benefiting from a geographical location conducive to quality viticulture, this 4-hectare plot of Château Manoir du Gravoux is intended for La Violette du Manoir. This vine was planted in 1958 on remarkably exposed shallow soil. The limestone dominance brings saline notes on the finish.

On the nose, it reveals an array of aromas, including ripe blackberries, plums, and cassis, intertwined with delicate floral notes of violets, which may well be the inspiration behind its name. As the wine opens up, subtle hints of vanilla, cedar, and cocoa begin to emerge, a result of careful oak aging.

On the palate, this wine is medium to full-bodied, offering a velvety texture with finely integrated tannins. The dominant Merlot grapes (92%) lend softness and roundness, while the supporting Cabernet Franc (8%) brings structure and a touch of spice. Flavours of dark fruits like black cherry and blueberry are accompanied by earthy undertones and a hint of minerality, providing a long and satisfying finish. The acidity is well-balanced, giving the wine freshness and aging potential, though it is approachable even in its youth

The rich fruit profile and balanced structure of the wine complements hearty dishes such as roasted lamb, beef tenderloin, and duck breast. For a more regional pairing, consider classic French dishes like coq au vin or beef bourguignon, where the wine’s complexity will enhance the depth of the flavours.

For cheese lovers, this Bordeaux pairs well with aged cheeses such as Comté, Gouda, or a robust blue cheese, where the wine’s fruitiness and tannins can balance the richness and saltiness of the cheese. The floral notes and supple texture also make it a great companion to mushroom-based dishes or even a simple charcuterie board with cured meats and pâté.