This wine is named after a paleolithic ax found in the middle of one of their vineyards in the Entre-deux-Mers. Made with 50% sauvignon blanc and 50% Semillon and aged from free run juice and aged in stainless-steel tanks on its fine lees. 

It's medium-full bodied, with a hint of creaminess balanced by zesty acidity and a wet-stone or slightly salty, mineral finish.

Pairs well with rich seafood like lobster, oily fish (salmon, tuna), and salt cod, alongside dishes like Tagliatelle with lobster, goat cheese.