From thirty five year old vines planted over sand and clay in Vallabrix, the Syrah macerates as whole bunches in the juice of Sauvignon for 5 days. It is then pressed off to cuve for three months, before spending four months in old barriques. Dark, nuanced and spiced with a cleansing acidity that keeps you coming back for more.
Gard, Côtes du Rhône
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