the nose is intense and generous, revealing notes of blueberries and blackberries, followed by delicately toasted notes as the wine opens up.
the palate is broad and concentrated, nice and fresh on entry, disclosing lovely red fruit flavours along with powerful, smooth tannins. The finish is long-lingering with slightly smoky notes and develops a touch of liquorice over time.
Sommelier's advice: Recommended food pairing: breast of duck or rack of lamb with vegetables. Serving temperature: 18-19°C. Sommelier’s recommendation: best decanted 10-15 minutes before drinking. Ageing potential: 5 years.
Grenache and Syrah.
The grapes are picked by hand. The grape berries are tasted in the vineyards to ensure that the grapes are fully ripe before they are picked.
Alluvial terraces of the Rhône made up of smooth quartz pebbles and red clay, lying over a bed of sand. The terraces date from the Quaternary Period.
The grapes are destemmed and fermented in concrete tanks. The alcoholic fermentation temperature is controlled at around 25°C to preserve as much varietal aroma as possible. Gentle pumping over operations are carried out on a daily basis to delicately extract aromatic substances, colouring matter and tannins. At the end of the alcoholic fermentation, the temperature is increased to allow the polymerization of the tannins during the maceration phase. Post fermentation maceration lasts about four weeks.
Ageing takes place in concrete tanks for 6 months.