The secret is that normally a Cotes du Roussillon should have no more than 80% syrah, but this wine has around 95%, with Grenache added to soften the edges and Mourvedre to add a bit of spice.
The nose is a powerful combination of chocolate cake, tobacco and dark berries. A concentrated, structured wine with great length.
Steak would be my first choice but this robust red goes well with all manner of beef and lamb roasts and casseroles.
- Vineyard : Sustainably farmed clay/marl with very high schist/quartz content.
- Yield 28 hl/ha
- Hand-picked and sorted. Transported in small caissettes.
- No acidification or chaptelisation
- Fermented in concrete vats at 27 °C for 3 weeks.
- Aged in a combination of new (10%) and used barrels for 12 months.
- Unfined but filtered at bottling in the following winter.
- Bottled in Ecova environmentally-friendly, lightweight bottles and sealed with high quality natural corks that attempt to reduce cork-taint risk to a minimum.
- 6000 bottles made
Top 50 Syrahs in the world under £25 (Decanter Feb 2011).
“Blackish crimson and very, very meaty. Bloody almost. The fruit is lavishly ripe and dense, laced with star anise and peppery, coffee depth. Powerful and tight-packed tannins with a lustrous sheen. A wine with glamour and staying power. It certainly makes a statement”. 17.5/20 Jancis Robinson (2007).