Castelnau have some incredible vintages, (especially in magnum). The 2006 delivered great notes of toast, brioche, baked pastries, and roasted nutty characters, along with honey, caramel and yellow stone fruits.

Enjoyable as it currently is, but can certainly see it offering a few more years of advancement.

You can pair this vintage with seafood, including oysters, lobster, salmon or scallops, along with some aged cheeses, foie gras, brioche and even some roasted chicken/turkey