Pure, intense yet delicate aromas of redcurrant and liquorice, without oak. Structure very elegant with fine tannins and balanced acidity. Poised and long. Grenache - 70%, Syrah - 25%, Mourvedre - 5%
Food Matching: To appreciate the complexity of the Arabesque match with elegant light spiced meat dishes such as stuffed loin of pork & roast poultry. This would also work well with herbs sauces and seasoning.
Vineyard: Founded in 1860, Domaine Montvac has been passed from Mother to daughter for the past 3 generations. Cecile Dusserre is the current winemaker now joined by Jean her husband and her 3 daughters. As a family they own 22 hectares under vine across Gigondas, Cotes du Rhone & Vacqueyras. Cool Mistral breezes helps to keep the vines free from humidity and disease as well as making the wines concentrated. Grapes are picked slightly over-ripe to demonstrate the true terroir. Certified organic.
Vinification: The Syrah for this cuvée is planted on sandy soils, giving elegance rather than raw power, whereas the Grenache is on stones. Organic methods are used, without pesticides and herbicides. The space between rows is ploughed. The grapes are picked slightly earlier than many other producers in the appellation as the estate wants to avoid any overripe characters. 90% destemming, natural yeasts, cold soak followed by warm fermentation with no active moving of the cap, just rack and return "it's more like an infusion". Fermentation in stainless steel followed by maturation in concrete. Bottled on fruit days.
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Viticulture The vineyard consist of 33 year old vines planted at a density of 5500 vines per hectare, on clay limestone and gravel soils. The East to West facing vineyards produce yields of up to 49 hl/ha. Grapes are machine harvested in September. Vinification Grapes are double manually sorted in both vineyard and winery, then subsequently destemmed but not crushed, going through a brief period of maceration on its skins before being pneumatically pressed. Fermentation took place in stainless steel tanks, and the wine goes through further maceration post fermentation. The wine is then matured in French 225L oak barrels for 15 months, of which 80% was new oak.
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