Red 60% Syrah / 30% Grenache / 10% Mourvèdre
This vintage is the fruit of a several-week long maceration period, including 10 days of post fermentation maceration to increase its aromatic and polyphenolic potential. Alcoholic fermentation is temperature controlled at between 26 and 28°C.
Both atypical and complex, this wine is the pride of the estate.
Its complexity partners particularly well with venison in sauce, jugged hare, pheasant with walnuts, or perhaps braised pigeon with peas.
This wine will continue to develop for 7 to 10 years.
White 70% Roussanne / 20% Viognier / 10% Grenache blanc
This wine offers an aromatic range of exotic fruits while young, developing a mineral register over time. Delicate notes of flowers and white fruit.
This is a soft wine that goes well with a salmon quiche or possibly fresh foie gras, along with all types of fish and seafood.
This wine should be enjoyed within two years of harvest to fully appreciate this aromatic variety.