Terroir :
Boutenac, very stoney clay-and-limestone on the upper slopes; Tertiary river terraces from the Middle Jurassic era.

Grape varieties :
Syrah : 10-15 year old vines, yield 40 hl/ha
Black Grenache : 25 year old vines, yield 40 hl/ha
Carignan : 50 year old vines from Boutenac, yield 40 hl/ha

Vinification :

the harvest date is chosen depending on the ripeness of the phenolics and the taste of the grapes.
The crop is destemmed, crushed and fermented in temperature-controlled cement tanks.
The vatting time is 3-5 weeks on average, with the cap submerged daily.

The wines are then matured in cement tanks on their fine lees, with no fining nor filtration.

We bottle the wine ourselves at the estate.

Tasting :
A deep, intense ruby red with a purple hue. The complex, pungent nose is of dark red berry fruit (blackcurrant, blackberry, raspberry), with a jam-like concentration.
In the mouth it has quite a fleshy roundness, with firm but gentle tannin, smooth but definitely there. It finishes on a spicey note, with cinnamon and other milder spices.

Keeping : 5-7 years

Serving temperature : 17°C

Available in 750ml bottles and in 500ml bottles.