Unmistakably made in a Southern Rhône style, the syrah (72%) in this wine provides structure and brooding dark fruit flavours, while the mourvedre bring to the palate the joyous and bright red lollipop aromas.
Three blocks of vineyards on the farm – all of it growing for the last 15 years – on east facing slopes with shale and clay soils, supplied the grapes for this wine: two syrah vineyards and a single mourvedre block. The vines are trellised and irrigated, but yields are naturally low between 4 and 5 tonnes per hectare.
The grapes were picked by hand (at between 22.5 and 23.5 ° Balling) into small crates. In the cellar, the whole clusters were crushed slightly through a peristaltic mash pump into one ton plastic fermenters. Spontaneous fermentation was allowed with no additions. During fermentation punch-downs were done by eager legs in the morning. After fermentation, the tanks were sealed while the wine was macerated for about three weeks thereafter.
The wine will be at best two years after vinification, but ready to enjoy now.