Grapes: Syrah 80%, Red Grenache 20%.
Production: 30 hl/ha. Hand picked in the first three weeks of September.
Colour: Deep purple with ruby highlights on the rim.
Bouquet: Intense, rich extracts with scents reminiscent of black fruits (blackcurrent, cherry) followed by hints of spices, violet.
Palate: Full body with fruit flavours balanced elegantly by soft tannins and a long, smooth finish with lingering hints of red berries and spices.
Dishes: Roast and grilled meat, game birds, richly flavoured dishes, medium and aged cheese.
Ageing: 8 to 10 years.
Recommended Temperature: 16°C
Vinification: Grapes are stemmed and soft crushed. The musts are fermented in stainless steel tanks for 15-20 days on the skins. Free-run juice and pressed juice are maintained separately. Following malolactic fermendation, the wine is matured in French oak barrels (one quarter new) for one year, then bottled and cellared for a few months before release.