The fermentations were 100% in concrete and done with native yeast. Some of the Syrah lots were fermented with stems to add some spice and savory notes. The fermentations were ultra-slow, taking on average 30 days on the skins. A small percentage of the wine, about 6%, was aged in new French oak. The resulting wine is beautiful on the nose with dark berry fruit and spice, along with classic Provence
garrigue notes (rosemary, thyme, sage), and a broad, rich palate. Tannins are soft, round and inviting.
The blend is: 60% Grenache, 40% Syrah. 100% of the fruit is from vineyards owned and farmed by the Lavau family in the Village of Valréas in the Southern Rhône Valley. As such,
the wine can be called Côtes du Rhône Villages, as opposed to simply Côtes du Rhône.
Wine chemistry is: ALC BY VOL 14.5%, RS .4%.
10,000 cases imported to the U.S