Soil : Sand and limestone slopes
Grape varieties : Syrah & Grenache
Winemaking : Grapes bunches are fully de-stemmed but not crushed. Traditional vinification with punching down of skins (“pigeage”) and rack-and-return (“délestage”). There follows a month-long maceration before emptying the vat and pressing the skins. Before pressing, the fermented wine (with skins) is then warmed to 32°C for a short period for a further extraction of fruit and fine tannins. The grape varietals are blended and then matured in tank.
Tasting : Generous aromas of blackberry, black olive and resin on the nose with smokey and toasty notes. Round and supple on to the palate with good depth and notes of orange zest on the finish.
Food pairing :
This wine is ideal with rich poultry dishes such as coq au vin, duck in orange and plum sauce or duck filet with olive butter.
Drink : Within 5 to 6 years
Serving temperature : Decant and serve at 18 to 20°C
¤ 2012 Silver medal, Concours International de Lyon 2015
¤ 2011 Silver medal, Concours International de Lyon 2012