Manual harvesting. Crushed and destemmed. A 24-day maceration period with punch-downs and pump-overs up to 3 times a day and temperatures maintained around 28° to 30°C (82° to 86°F). Runoff and separation of the free-flow and press wines. Malolatic fermentation. Reintroduction of a portion of the press wine during the blending process. 18 months elevage : the Grenache in vat and the Syrah in barrel (new, one-year and two-year barrels).
Bottled at the Domaine on May 19th, 2015.
Prodution : 8,800 bottles
Intense and black-red colour. Powerful and aromatic nose of ripe, dark fruit (cherry, blackcurrant). Imposing mouthfeel, structured and generous with aromas of spices, dark chocolate, licorice and herbs. Long and impressive finish. (August 2015).
Service & food pairing suggestions:
16°-18°C (60°-65°F). Ideally open and decant 2 to 3 hours prior to serving.
Wild boar stew
Optimum maturity: 2016-2024
ABV : 15.5% vol.