A classic bistro wine. Medium bodied, with fine fruit, good acidity and ultra-fine tannin. Goes with most foods, except for a bloody steak or the lightest fish.
|2010: (86-88) Points - Robert Parker, Wine Advocate: "Far better, the dark ruby/purple, medium-bodied, attractive 2010 Cotes du Rhone reveals lots of black currant and raspberry fruit intermixed with hints of pepper, spice and earth. "
|Wine maker notes
|Grenache (65%), Syrah (20%), Mourvèdre (10%), some others with Carignan (5%).
|Long and traditional maceration: 2 weeks with Grenache and 3 weeks with Syrah and Mourvèdre. A lot of "délestage" at the beginning of fermentation. Fermentation with Indigenous yeast.
Controlled temperature for maceration at 30°C.
100% malolactic fermentation.
Aged on lees 70% in tanks and 30% in large barrels (foudres).
Natural clarification and stabilization by settling and one filtration (Cross Flow). Unfined.
Maturation in bottle: at least 3 months before shipment.