The vines have been cultivated on clay and calcareous soil. Each year an analysis of both the soil and leaves is undertaken, so that each plot is best utilised. Systematic prunings are held to obtain a balance between leaf surface and fruit. Night-time harvest is carried out at the optimal point of ripeness. Pre-fermentation maceration took place at low temperatures, before temperate controlled fermentation with pumpovers and ‘delestages’. 50% of the wine was aged in new oak barrels for four months.


It exhibits are dense ruby/purple-tinged colour as well as delicious, crunchy black cherry and raspberry fruit with notes of cocoa and vanilla, thanks to a short period in oak barrels. This medium to full-bodied, pure, fruity, savoury Grenache should drink well for three years.


Robert Parker’s Wine Advocate – 92 points