56% Grenache 56%, 23% Syrah, 21% divided between Cinsault, Counoise, Terret Noir, Muscardin, Vaccarèse and Mourvèdre.
Delicate and meaty at once, this contrasts sweet, high-toned oak scents with dark, earthy fruit. It’s a touch heavy, but not so much as to take away from its enjoyment with braised beef on a cold winter’s night.
To enjoy with a piece of lamb in a marinade with cep mushrooms, a roast beef with its cooking juices, a roasted woodcock and mature cheeses (farm brie, epoisses, maroilles)..
Picking is done entirely by hand. The grapes are sorted on a vibrating table, and then partly de-stemmed or not before being vinified in thermo-regulated stainless-steel vats or in oak vats. The length of fermentation varies from 20 to 30 days with a careful control of temperatures at 28-30°C (82-86°F) and daily pumping over. Maturation lasted approximately 20 months partly in concrete vats and partly in oak in different contents: in 35hl tuns, in demi-muids and in barriques.