From three parcels in Châteauneuf-du-Pape – Carbieres, with classic galet roulés (limestone pebbles), Pignan with free draining sandy soils and Les Terres Blanches which is a combination of limestone pebbles over sandy soil. Vines are mainly trained en gobelet (bush vines). The galet roulés act like night storage heaters, absorbing heat during the day and releasing it at night, creating a warm microclimate around vines to aid the ripening of Grenache Noir and Syrah. Grapes are harvested manually and after careful selection cold macerated for up to 5 days. Fermentation takes up to four weeks, with regular punching of the cap and pumping over. Aged mostly in concrete vats with a third in new oak barrels for between 12 to 15 months.
Blended by Alex Favier, one of the region's best winemakers, this is an archetypal and rustic Châteauneuf-du-Pape; spiced black fruit aromas and a powerful, warm palate.
Hearty dishes such venison casserole or coq-au-vin, griddled steak or roast beef and can work well with hot chilli spice.