Production
Produced from young vines between three and twenty years old from parcels situated in Mercurol on four different types of terroir: pebbles/sand, alluvium, pebbles/clay, and sand. With manual harvesting, vinification is carried out with de-stemmed bunches in large vats, and allowed to ferment in tanks for two to three weeks with very little intervention. Ageing takes place in vats for up to eight months.
Tasting notes
A bright violet colour, this wine is beautifully fragant on the nose with perfumed bramble fruit and a hint of pepper. More rich dark fruit on the palate, with fine tannins, lovely depth and the cool, nervy quality of northern Rhône Syrah.
Food match
Grilled meats and cheeses.
