WINEMAKING: Hand-harvested. Destemmed; fermented on indigenous
yeasts in cement tanks, with a slow, around three-week temperaturecontrolled maceration. Aged in a mix of new and older French oak foudre for
20 months. Unfined and unfiltered.
TASTING IMPRESSIONS: Aromas of licorice, cinnamon and Provençal
garrigue. Complex and richly textured, with structured tannins; black fruits
and baking spices.
PAIRING SUGGESTIONS: Beef short ribs with soy glaze; pork sausages with
herbs
Variety Breakdown: 90% Mourvèdre and 10% Grenache