Grapes
Syrah (60%) / Grenache (30%) / Mourvèdre (10%)Terroir & viticulture
SOILS: Argilo-limestone VITICULTURE: Manual harvest using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room. Winemaking Once the grapes are crushed, the must is pumped into stainless-steel thermo-regulated vats. After cold pre-fermentation maceration, the yeast is co-inoculated to start alcohol fermentation. The must is in the thermo-regulated vats for 21 to 28 days. Maturation is for 18 months in 600 litres oak barrels.
Tasting notes
COLOUR: Intense black-red with violet reflections. NOSE: Forest fruits; dark chocolate; liquorice. PALATE: Damsons; blackberries; blueberries; warm spice; white pepper; supple tannins.Food matches
Roast duck; lamb with Provençal herbs; game pie; pork-loin with seasonal vegetables.Serving
Serve between 16 and 18 °C.Rewards & Ratings
Decanter 2018: 94 pts; Wine Advocate 2018: 92 pts; Wine Advocate 2019: 93 pts; The World of Fine Wine Magazine, Languedoc reds panel tasting: Joint 1st. Concours mondial de Bruxelles 2018: Gold medal; Jeb Dunnuck 2018: 91 pts; Le guide Hachette des vins 2019: 1 star(s)
