Tasting Notes: A warming red, packed with briary garrigue berry scents and flavours with a touch of violets, earthy undertones and rugged tannins.
Winemaking: Cold-soaked for a few days before fermentation begins to extract as much fruit as possible from the grapes. Fermentation takes places over 3 weeks to slowly extract the supple tannins. The wine is vinified in modern thermo-regulated stainless steel vats before maturing separately by grape. Syrah and Grenache are kept in concrete tanks to preserve their fruit whereas Mourvèdre has some time in oak to moderate its tannins. After blending, it is matured for up to two years in bottle before release.
Food Pairing: Pair this wine with a rich beef daube, spicy Merguez sausages or chanterelle mushrooms with black garlic.
