Deep crimson red in colour, with initial aromatic notes of spice, liquorice, dark chocolate and tobacco. Full bodied with fine but well expressed tannin on the palate, with notes of red fruit macerated in eau de vie, prunes and vanilla rounding off this smooth, lingering wine. To get the best from this wine, decant before drinking or leave to age in cellar for a while. At its best: 2011-2017
| Soil composition: | Chalky-clay dating from the Quaternary Period. Round pebbles, filtering soil |
| Yields: | Between 10 and 20 hl/hectare. |
| Vinification: | Traditional method, punching the cap. Maturing in oak barrels for24 to 30 months. |
| Blends: |
 50% Syrah
50% Grenache (old vines of 85 years age in goblets)
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| Serving and Food matches: | 16-19°C. Pigeon in wine sauce or Prime rib. |
| Ageing potential: | 8 to 10 years |
| Vintage: | a very consistent vintage with cool nights and hot days in June, July and August which have resulted in extremely good balances and a vintage that is one of the very best since 1999. |
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