Syrah, Grenache, Mourvèdre et Carignan
VINIFICATION AND AGING
Our vines are between 20 and 30 years old. They take root on clayeylimestone and pebbly slopes that are exposed to the rising sun. Grapes come from the oldest vines, from the coolest terroirs. Maceration for 3 to 4 weeks. lThe extraction is gentle and precise, on a perfectly ripe material. 70% is aged for 12 months in new or 1-wine barrels of 225 litres.
A first intense nose that reveals black fruits (blackcurrant) and red fruits (raspberry). After aeration, one can guess the vanilla and toasted aromas of the ageing process as well as a hint of chocolate.The attack is elegant and dense, then gives way to a structured mouth with melted tannins. The aroma is rich with jammy black fruits on the attack, to which are added notes of garrigue (thyme) and then roasted and chocolate flavours along the length.
FOOD AND WINE PAIRING
Mets based on the quality and texture of the meat (beef carpaccio, grilled duck breast). Also goes well with roast prey or prey in sauce (roast venison, hare à la royale) and blue-veined cheeses to highlight the softness of the tannins. To be served between 18 and 20°C.