GrapesSyrah (60%) / Grenache (30%) / Mourvèdre (10%)
Terroir & viticulture
VITICULTURE: Manual harvest using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room.
Once the grapes are crushed, the must is pumped into stainless-steel thermo-regulated vats. After cold pre-fermentation maceration, the yeast is co-inoculated to start alcohol fermentation. The must is in the thermo-regulated vats for 21 to 28 days. Maturation is for 18 months in 600 litres oak barrels.
COLOUR: Intense black-red with violet reflections.
NOSE: Forest fruits; dark chocolate; liquorice.
PALATE: Damsons; blackberries; blueberries; warm spice; white pepper; supple tannins.
Food matchesRoast duck; lamb with Provençal herbs; game pie; pork-loin with seasonal vegetables.
ServingServe between 16 and 18 °C.
Rewards & Ratings
Decanter 2018: 94 pts;
Wine Advocate 2018: 92 pts;
Wine Advocate 2019: 93 pts;
The World of Fine Wine Magazine, Languedoc reds panel tasting: Joint 1st;
Concours mondial de Bruxelles 2018: Gold medal;
Jeb Dunnuck 2018: 91 pts;
Le guide Hachette des vins 2019: 1 star(s)