88 Points - Robert Parker
Wine Maker Notes
Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning. Varietals are vinified separately. Fermentation with Indigenous yeast.
Controlled temperature of maceration at 30°C (86°F).
100% malolactic fermentation.
Ageing on lees in tanks, some in large barrels ("foudre") : 10 months.
Final clarification by filtration. Unfined.
Maturation in bottle: 4 months before shipment.
Appearance : full, bright dark red
Nose: aromatic. Syrah dominating. Violet, blackberry, spice (cumin), toasty.
Palate: pepper, black fruit. Clean start. Good late punch and chewiness.