Grape Varieties: Syrah 60%, Grenache 40% from old wines.
Wine making method: traditional followed by a long fermentation (1 month) with pumping over and ‘piegeage’. Aged in oak barrels for 8 months.
This is our ‘Vin de garde’, our iconic wine.
This wine is created only in exceptional years. To obtain maximum body, there is much work on the vine to limit its yield (28 hectolitres per hectare) and to remove the leaves in order to harvest very ripe grapes. This wine is not fermented with yeast and is matured in a ‘foudre’ (very large older oak barrel) for 9 months.
Grape Varieties: Syrah 90%, Grenache 10%
Wine making method: Very ripe grapes are handpicked to give more flexible tannins. This is followed by a cold maceration for 4 days and a long fermentation (1 month).
Tasting Features: purple Robe, black fruits aroma with notes of liquorice. Full bodied wine with fine tannins and lasting aromatic taste.
Wine making method: grapes are handpicked on two different days and only in the morning. They are then immediately pressed to extract the juice (and get rid of the skin) and settled at cool temperature to obtain a clear juice. Fermentation is in a tank at low temperature (8°C) for a month and a half. A small portion is harvested later in the season and ferments in oak barrels for 2 months before being assembled.
Blanc Viognier is great as an aperitif and goes very well with fish and seafood.
