Powerful and multi-layered red from old vines, full of smoke and velvet, cherry and Kirsch.
Food Matching: Grilled pork chops with aniseed rub and mango mojo, grilled paillards of beef with red wine and port sauce or grilled hoisin-marinated butterflied leg of lamb.
Vineyard: This cuvée comes from four plots located on different soils that perfectly match when assembled. Firstly a southern pebbly soil that brings body and power. Secondly a Chaupin-like soil for freshness and acidity. A third red clay pebbly soil in the north of the appellation that brings structure and body. And finally a sandy-limestone soil for smoothness. The vines are grown without pesticides or insecticides and manure is natural. The land is worked without herbicide to maintain ventilation and flexibility to the soil. Yields are low at 28 hl/ha.
Vinification: Very old Grenache vines the vineyard site was planted in 1912 on sand and clay soils. The yields are a low 30-32 hl /ha and the grapes are picked and sorted by hand with partial destalking (80%). Maceration is for 21 days, oak ageing for 12 months.
Awards and Press News: This was a unanimous Gold according to our judges, who thought it ‘elegant, delicate and complex, with freshly picked raspberry and light, green leafy aromas giving it good freshness’, according to Romain de Courcey of Gazelle Mayfair, who also appreciated its ‘delicate gamey character, and good ageing potential’. Team leader Laura Rhys MS called it ‘intense and complex, with rich, powerful fruit and spicy, velvety tannins’, while fellow team leader Laurent Richet MS thought it an ideal match for ‘roasted lamb with garlic, thyme, and creamed spinach’. Gold Medal, Sommelier Wine Awards 2019
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