2025 Technical Specifications
Alcohol 14.5%
Grape Varieties Mainly Grenache and Syrah
Drinking Window 3–5 years
Classification Côtes-du-Rhône AOP
Region Cotes du Rhone
Soil Multiple terroirs including pebbly clay soils, Soils with layers of stones, Stony clay terraces, And stony silty-sand soils
Fermentation Vessels Concrete and stainless-steel tanks
Production Details Grapes are picked at phenolic maturity and harvested mainly by machine. After complete destemming, they are vinified in concrete and stainless-steel tanks for 3–4 weeks with daily pump-overs. Alcoholic fermentation is regulated at 28°C, then allowed to reach 30–33°C near its end to encourage tannin polymerization. The wine matures for 6 months in concrete vats and stainless-steel tanks. Recommended serving temperature is 16–18°C.
Tasting Notes Deep garnet red; intense blackcurrant and raspberry fruit with white-pepper notes; juicy, powerful and red-fruited palate with roasted notes and silky, delicate tannins
Food Pairing Young milk-fed lamb
Vintages
2024 Technical Specifications
Alcohol 14.5%
Grape Varieties Mainly Grenache and Syrah
Drinking Window 3–5 years
Classification Côtes-du-Rhône AOP
Region Cotes du Rhone
Soil Multiple terroirs including pebbly clay soils, Soils with layers of stones, Stony clay terraces, And stony silty-sand soils
Fermentation Vessels Concrete and stainless-steel tanks
Production Details Grapes are picked at phenolic maturity and harvested mainly by machine. After complete destemming, they are vinified in concrete and stainless-steel tanks for 3–4 weeks with daily pump-overs. Alcoholic fermentation is regulated at 28°C, then allowed to reach 30–33°C near its end to encourage tannin polymerization. The wine matures for 6 months in concrete vats and stainless-steel tanks. Recommended serving temperature is 16–18°C.
Tasting Notes Deep garnet red; intense blackcurrant and raspberry fruit with white-pepper notes; juicy, powerful and red-fruited palate with roasted notes and silky, delicate tannins
Food Pairing Young milk-fed lamb
Producer Information
Website
Address
18 avenue du Docteur Paul Durand, 26600 Tain-l'Hermitage, France
Phone
+33 4 75 08 92 64
Email
Owner
Michel Chapoutier
Cellarmaster
Michel Chapoutier