GRAPE VARIETIES: grenache noir 65%,
mourvèdre 15%, syrah 15%, cinsault, clairette and
sundry others 5%.
VINE AGE: 65 years on average.
VINIFICATION: grapes are hand-picked, with
double sorting at the vine, then a third sorting in the
winery. Gentle pressing and selective destemming,
followed by 25-40 days’ traditional fermentation
in temperature–controlled stainless-steel and
wooden vats. Pneumatic pressing, then systematic
malolactic fermentation.
MATURATION: 20-22 months in French oak
foudres (60hl). Bottled unfined and unfiltered,
then released at 2 years.
PERSONALITY AND AGEING: a classic red
Châteauneuf-du-Pape, very fine and elegant.
The best vintages will age for 25 years and more