Soil : Clay and limestone terraces with rounded cobbles
Grape varieties : Grenache, Mouvedre – selected terroirs and growths
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. 30% is set aside for aging in oak for a year and the rest matured in tank. The grape varietals are then blended.
Tasting : Generous aromas of “brioche”, vanilla and after airing, notes of cinnamon come to the fore. Sauve and supple on the palate with good depth and notes of berry fruits in eau d’vie. Tanins are souple with notes of crème brulée with small red fruits on the finish.
Food pairing :
This wine is ideal with duck “magret”, fresh pasta with garlic and parsley or why not a dark, spicy chocolate mousse
Drink : Within 5 to 6 years
Serving temperature : Decant and serve at 18 to 20°C
Awards : ¤ 2012 Gold medal Gilbert and Gaillard