Le Chai au Quai is a 19th century cellar in the heart of Bordeaux where the talented Jean-Marc Sauboua (who trained at Château Haut-Brion) works his magic – using the ripest fruit from top vineyards across the region. Enjoy loads of finesse and layers of red currant and plum, with subtle hints of vanilla and cinnamon. Pair with your favorite cut of beef.