Fresh but rounded, this tightly packed red features a full-bodied core of ripe black cherry, blueberriesand damson plums, with hints of black tea and tobacco. The grippy finish, features a mineral and slightly tarry edge.
60% Syrah/30% Serine/10% Viognier) From both young and older vines planted on steep, 40° graniteslopes. The Syrah and Serine were planted in 1988 and 1989 respectively, the Viognier in 1902. TheSyrah and Serine are Guyot pruned and the Viognier is Gobelet pruned. Carbonic maceration with thecap held down under the juice during the first few days, followed by fermentation in stainless steel for 20-25 days with pumping over and punching down of the cap by hand. Indigenous yeast – no exogenousproducts like SO2, enzymes, chaptalization, etc. Aged in oak for 8 months.