"Very, very appetising – cracked coriander seeds and bresaola and hibiscus-petal tea. Savoury. No specious sweetness, the fruit more on the tomato side of the spectrum. Lovely spiciness – even a sense of a little spike of smoked chilli flakes and kombu seasoning". Jancisrobinson.com
Terroir: Arid, stony, clay and limestone soil
Ages of the vines: 26 years old
Vinification: Grapes are hand-harvested early in the morning into small open crates. After hand sorting on tables, the grapes are gravity fed into vats. Natural fermentation (with indigenous yeasts). Five weeks maceration with pumping over. After pressing the grapes, the wine is aged for 10 months in stainless steel vats.
- France, Languedoc
- Alain Chabanon
- Ready To Drink