The Syrah vines are between 29 and 49 years old, the Grenache 50 years old and the Mourvèdre 17.
Soil type: Clayey Gravel, fossils, clay and limestone. Mediterranean climate with oceanic influences.
Harvest: Partly hand picked and partly mechanical at night Average yield: 42 hl/ha
Wine characteristics
- – Alcohol : 14%
- – Sugar : 2.1 g/l
- – Total Acidity : 3 g/l
Vinification process
Grape destemming and separate vinification for each varietal. Fermentation between 4 and 7 days for the 3 varieties at a maximum temperature of 26°C. Traditional maceration: 14 days for the Grenache and Mourvèdre, and 20 days for the Syrah. We only use small stainless steel vats and lined new cement vats under temperature controlled conditions.
40% of the blend has done its malolactic fermentation in oak barrels. The 60% remaining has been put in oak barrels after malolactic fermentation. The wine is then aged for 10 months in French oak barrels (Seguin Moreau, François Frères) and American (Seguin Moreau). 30% new oak barrels, 35% 1 year old oak barrels, 35% 2 year old oak barrel.
Winemaker’s comments
Colour : intense and bright purple violet with garnet tints. Nose: Complex with blackcurrants, violet, blackberries, turning to cacao and spices.
Palate: well balanced and smooth tannins, full bodied. Strong fruity characters with a long finish evolving towards liquorice and toasted notes.
Cellaring: Over 10 years if kept in good conditions at 16/17°C. Food pairing: enjoy at 17 to 18°C with grilled red meat, lamb stew, chicken dishes, and game and soft flavour cheeses.