juicy – ripe – smooth
grenache / syrah / mourvèdre
food & wine
roasted pork chop with sauerkraut or firm cheeses such as cheddar.
pays d'oc (languedoc, france)
the grenache (40%) comes from puichéric (clay with a lot of pebbles coming from the ancient banks of the aude river), and from the terrasses du larzac region, north of montpellier (red clay). the syrah (40%) is sourced from puichéric, and from the béziers region (clay with pebbles), while the mourvèdre (20%) comes from the schistous soils of gruissan (on the mediterranean coast, and the most prized region for mourvèdre in all of the Languedoc).
grapes gently de-stemmed, followed by a pre-fermentation cold maceration for 3-4 days to extract the wine’s intense and youthful colours and flavours. The grenache and syrah are aged for 6 months in a combination of new and used 500 litre barrels, before final blending and selection.
intense black and red fruits such as cherry, raspberry and baked plums on the nose. the palate suggests stewed rhubarb and hints of flowers and exotic spices, with seamless tannins and a long, satisfying finish.