80% Carignan, 20% Grenache, from 50 to 100 year-old vines on north and east facing slopes on terroir of gneiss. Yields of 15 to 20 hl/ha. Light foot pressing, whole bunch fermentation in wooden vats. Light extraction at low temperature, no pumping over or cap punching, 12 months in 500 liter barrel and old barriques. Bottled unfiltered, by gravity, total SO2 less than 20 mg/liter. Tasted in February 2014, before bottling, the wine showed gorgeous, bright black fruits with floral notes with fabulous elegance and length. On arrival in NY, the wine has tightened and will need decanting to show at it's best, but it's obviously a superb wine that will repay medium-term aging. Aromas of ripe blackberry and black-cherry, with violet, earth and stone. Dense fruit on the palate, medium-bodied and velvety with blackberry, cherry liqueur, licorice, earth and citrus with smoky fruit and minerals in the finish. Decant if drinking now, best after 3 to 5 years. DL
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