Grape varieties: 65% Syrah, 18% Grenache and 17% Mourvèdre
Vinification and maturation:
Manual harvest; Meticulous selection of grapes, destemming and slight crushing.
Alcoholic fermentation between 24° and 26°C and total maceration of 20 to 25 days. Daily cap-punching. Malolactic fermentation and maturation in stainless steel vats for 14 months.
Wine tasting comments:
Clear bright garnet colour.
Powerful nose on red and black fruit aromas: strawberry, cherry, blackcurrant, redcurrant, alongside notes of light tobacco, nutmeg, Aleppo pine and cedar essences.
Intensely fruity on the palate with cherry, blackberry, blueberry and plum aromas.
Full-bodied, with a long finish, between freshness and softness.
Well-defined tannins and a mineral finish on flint notes.
Food and wine pairing:
This vintage can be enjoyed with a stir-fried Black Angus chuck steak with thyme and a creamy risotto with Parmesan cheese, a chicken with morels, steamed green vegetables and mashed broccoli, or with a chocolate cake.
Ageing potential: 10 years
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