GRAPE VARIETIES: Syrah – Grenache
YIELD: 34 hl/ha
HARVESTING: By hand. Harvested at optimal maturity.
VINIFICATION: Destemming, cold maceration, temperature-controlled fermentation, remontage (the pumping over of juice) and délestage (rack and return). 30 days skin contact. Pressing done by pneumatic press.
AGEING: 13 months in barrels of 2 or 3 wines.
TASTING NOTES: Eye : Garnet color with purple shades. The nose is complex. First impressions of undergrowth, truffles, then vanilla flavors, grilled and pralines. We end up on ripe fruit, cherry and red fruit jam. The mouth is rich with a beautiful structure that gives power to the wine. There are quite ripe aromas and dominant woody notes of caramel, toasted roasted coffee.
It’s a complex wine with aging potential, which requires some ventilation to open up before the tasting.
AGEING POTENTIAL: 8 to 10 years.
SERVING TEMPERATURE AND GUIDELINES: Open one hour before drinking. Serve at room temperature.
FOOD-WINE PAIRINGS: Match well with quarry meat and spicy sauce dishes.