GrapesSyrah (43%) / Grenache (37%) / Mourvèdre (20%)
Terroir & viticulture
VITICULTURE: Manual harvest using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room. Manuel sorting table for second check. Grapes are then crushed and transferred by the action of peristaltic pump into stainless steel tanks.
WinemakingIn temperature-controlled stainless steel tanks. Cold soak pre-fermentation, then yeast strains are added to start the alcoholic fermentation. The cuvaison will last for 21 to 28 days under controlled temperature. Maturation in temperature-controlled stainless steel tanks and oak barrels of 225 and 400L.
COLOUR: Ruby; hints of purple.
NOSE: Morello cherry, myrtle, spices (cardamom, black pepper).
PALATE: Plums: blackcurrants, acacia, black pepper, hint of new oak.
Food matchesRack of lamb; Gressingham duck with new potatoes, rosemary and rock salt; charcuterie.
Between 15° and 18°C
DRINKING WINDOW: to 2024
Rewards & Ratings
Decanter 2018: 90 pts;
Concours mondial de Bruxelles 2018: Grande médaille d'or;
Andreas Larsson 2018: 90 pts
Wine Advocate 2019: 93 pts