Grenache from the "Montmirail" sector in the Southwest part of the appellation. This terroir, located at 150m high, is mostly sandy marl from the Oligocene period. Syrah comes from the "Pourra" sector in the heart of the Dentelles de Montmirail at 400m of altitude on marl from the Cretaceous period covered with limestone scree.
Manual harvesting. Crushed and partly destemmed. A 25-day maceration period with regular punch-downs and pump-overs. Temperatures are maintained arounf 28° to 30°C. Runoff and separation of the free-flow and press wines. Malolactic fermentation. Re-introduction of a portion of the press wine during the blending process. 17 months maturation: Grenache in vat and "demi-muid" (600lt); Syrah in French oak barrels.
Estate bottled on 24th April 2017
Production: 16.808 bottles; 560 magnums and 18 jéroboams
"Sensational notes of blackberries, crushed flowers and Provencal herbs. Terrific purity, fine tannin and a big finish." Jeb Dunnuck - 93 pts - Oct 2017
Service & food pairing suggestions:
16°- 18°C - Open ideally 3h prior to tasting
Optimum tasting period: 2017 - 2027
Alc. by Vol.: 15.5% vol.
Roasted "poulet de Bresse" with rosmarin
Age of vines & yield:
Grenache : 52 years / 32 hl/ha
Syrah : 17 years / 35 hl/ha