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TERROIR AND GRAPE VARIETIES
Parcel Selection of the Parc
The Grenache Noir, Syrah, and Mourvèdre vines are planted on complex clay-sandy-silty soils.
These soils are rich and deep, with sufficient clay content to provide the vines with excellent water reserves.
The sandy, silty soils allow for good aeration, producing airy wines reminiscent of our Saumane terroir, with the added richness from the clay, offering a warmer character akin to the typicity of the AOP Vacqueyras.
WINEMAKING PROCESS
The grapes are hand-harvested to preserve their optimal quality. They are cooled overnight to maintain aromatic precursors and protect the grapes from oxidation.
A full destemming is carried out to ensure pure fruit extraction.
To achieve the desired tannic structure, frequent pump-overs are performed during a maceration period of one and a half months, giving the wine an intense color.
The aging process lasts 5 months, with one-third of the cuvée matured in demi-muids to enhance complexity, and two-thirds in stainless steel tanks to retain its fruity and indulgent character.
A gentle filtration is conducted before bottling, with each stage carefully aligned with the lunar calendar to preserve the wine's persistence and present it at its best.
To the Eye
A deep purple robe with bright garnet reflections.
On the Nose
This sunny wine reveals aromas of black fruits and morello cherry jam.
Spices with peppery touches and subtle leather notes further enhance the complexity of this wine.
On the Palate
A profound wine with elegant tannins on the palate, giving way to aromas of blackcurrant, blueberry, and candied blackberries.
Its oak barrel aging provides roasted accents and hints of vanilla tobacco. Full-bodied and smooth, with a generous mouthfeel, this wine is accompanied by a refreshing mentholated sensation.
Suggestion
Best enjoyed at around 16°C, paired with dry-aged ribeye steak, slow-cooked seven-hour lamb with split pea purée, or a hearty pork stew with lentils.
