From a beautiful parcel of Petite Sirah planted over three hundred metres above sea level. The bush vines are planted over a complex terroir of clay, limestone and marnes bleues and the fruit is destemmed and fermented on the skins for ten days, before being pressed to old barriques for four years of rest. From a particularly warm, dry year, it is raw, savoury and deep, with oxidative notes wound up in layers of black fruit, bitter herbs and spice.