The 2019 growing season was a very dry, which resulted in incredibly low yields. A relatively warm lead up to the ripening period produced a very condensed and fast harvest. Made with 40% Grenache, 21% Mourvèdre, 14% Shiraz, 12% Cinsaut, 11% Carignan and 2% Counoise. These late ripening varieties faired very well in a season like this, giving rise to concentration, freshness of flavour and marked natural acidity.
Each grape variety was handled separately until final blending to allow each variety to best exhibit its unique characteristics. Destemmed and mechanically sorted. 50% whole berries. Cold Soak. Open Fermenters. 14-18 days on skins with a very gentle maceration. Wild yeast ferment. Kept on lees in 100% older French oak for 6 months and bottled in November 2019.
The wine is bright, perfumed and lifted with layers of spice and smokey bacon. Super fresh berry coolis palate with a crunchy texture of natural berry skins.