60% Grenache - 35% Syrah - 5% Mourvedre
A selection of terroirs from the Gard and Vaucluse departments:
- Gard: rolled stones and clay sub-soil for the Grenaches that mature gently with no hydric stress
- Vaucluse: limetone and sandstone that provide a fresh spicyness to the Syrah. South-exposed clay soils for the Grenache
Harvest between 8th September and 20th October 2017. Partial destemming and crushing upon arrival at the winery. 3 weeks of maceration with punch-downs and pumping over. 60% of the wine is aged in 275lt-oak Laurus barrels for 15 months (1 & 2-year barrels).
Bottled on 3rd Oct. 2019.
34 919 bottles, 336 magnums, 23 jeroboams, 3 mathusalems and 10 balthazars produced.
"It offers some resiny garrigue notes of rosemary and pine but also lovely cherry and blueberry fruit. It's medium to full-bodied but silky and agile, with an elegant finish." Robert Parker, The Wine Advocate, November 2018
Service & food pairing suggestions:
Optimum maturity: 2018 – 2024
Service temperature: 13-15°C
Alc. By Vol.: 14%
Beef with satay sauce
Crushed potatoes with truffles
Age of vines & yield:
50 years on average with some Grenaches of 90 years old - 35hl/ha