Fruit from their more southern, spicy parcels, 35% whole bunch. Part underwent carbonic maceration in sealed wooden vats with CO2. The fruit was then foot-stomped and allowed to complete fermentation with ambient yeast. The balance of the fruit was fermented as whole berries without stems in stainless steel. Aged in older French oak barriques and a 1,000-litre oak vat for 12 months. Mid vibrant crimson. Seductively dark-fruited and peppery without obvious sweetness on the nose. A touch of smoked meat, definitely northern Rhône style. Really elegant in tannin texture but still with an attractive gentle grip. Elegant, well-priced. Drinking window : 2024-2030.
- Jancis Robinson 16.5p
