50% Syrah, 30% Mourvèdre, 20% Grenache
Rhône Valley pebbles.
Harvested by hand during the day and placed in crates, the grapes are sorted and de-stemmed in the cellar. The alcoholic fermentation is temperature controlled (25°C max). Daily extraction and homogenization operations take place: pumping-over, rack and return, cap-punching. Total vat time is one month. Devatting and pressing of the pulp.
Aged in French oak barrels (Tonnellerie Bordelaise, Taransaud, Saury, Laf te…) 1/3 new wood, for 12 months.
Dark black robe.
Spicy on the nose, with empyreumatic notes (smoke, burned out wood re…)
The elegance of wood, toasted and roasted.
Prune eau de vie on the nish.
Moussaka, grilled lamb chops with herbs, quail with grapes, semi- dry goat cheese or brie.
Shoulder of lamb with sauteed chanterelle mushrooms.
Piece of beef with a shallot compote and marrow.
May be decanted.