Clay-limestone with gravels with red soils in some parts of the vineyard. The Syrah is sourced from 15 and 25-year-old vines, Cordon Royat, while the Viognier is sourced from 10-year-old Guyot trained vines.

Wine maker notes

Traditional vinification. After pressing, the skin and pulp of the Viognier are blended with Syrah grapes prior to fermentation. Fermentation at 25-28°C (77-82°F) followed by a maceration for two weeks. Three daily pumpovers during fermentation, then daily humidification of the cap for two weeks. The wine is then very softly pressed with a pneumatic press. Only the free run juice is used in the blend. 30% of the wine goes through malolactic fermentation in oak barrels followed by an additional five months of aging in oak. The rest of the wine has been aged in stainless steel tanks.

Technical notes

14.5% abv

Food pairing

Pair with grilled meats, game, stews, medium flavored and hard cheeses.