Stock - A "classic" cuvée derived from a blend dominated by syrah and complemented by grenache and cabernet. Our aim : to produce a wine characterized by its "fruit" and the discreet presence of tannin.... enjoyable while still young, and deeply rewarding with age.
Soil - Chalky, gravelly, clay, with terraced southern exposure.
Climate - Mediterranean, tempered by regional factors : altitude 300 metres, and the proximity of the Sainte-Victoire masssif which shelters it from the intrusive chill of the Mistral (wind) on its path from the Alps to the Mediterranean.
Yield - Normal for our locality : between 40 and 45 hectolitres per hectare.
Harvesting - Mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of vine and grape.
Vinification - As customary for red wines: twelve days’ alcoholic fermentation and daily fortifying in order to eliminate colored matter and anthocyanins. A temperature between 25° C and 30° C is maintained and followed by racking and pressing. The latter is partially re-integrated with the drippings. (bleeding). Mololactic fermentation is scheduled between November and December.
Maturation - In vats, pending bottling.
Tasting commentary submitted by our oenologist, Bernadette Tourrel.
This wine has a garnet red robe with ruby highlights. With its powerful and refined nose this wine suggests extracts of cassis, blackberry, and blueberry with the emancipation of Provence fragrances. At midpalate, it offers a beautiful structure with elegance and still firm tannins. It is a generous wine, with an abundant and continued sensation, highlighted by notes of white pepper and ginger which give an overall impression of freshness in the finish. A wine typical of the Sainte-Victoire locality.
Observations - To be relished with red meats, delicatessen, or a fine selection of cheeses.
Degree 13,20 % vol. - Total Acidity : 3,52 g/1 - pH : 3,60

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8,70 €

Stock - A "classic" cuvée derived from a blend dominated by syrah and complemented by grenache and cabernet. Our aim : to produce a wine characterized by its "fruit" and the discreet presence of tannin.... enjoyable while still young, and deeply rewarding with age.
Soil - Chalky, gravelly, clay, with terraced southern exposure.
Climate - Mediterranean, tempered by regional factors : altitude 300 metres, and the proximity of the Sainte-Victoire masssif which shelters it from the intrusive chill of the Mistral (wind) on its path from the Alps to the Mediterranean.
Yield - Normal for our locality : between 40 and 45 hectolitres per hectare.
Harvesting - Mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of vine and grape.
Vinification - As customary for red wines: twelve days’ alcoholic fermentation and daily fortifying in order to eliminate colored matter and anthocyanins. A temperature between 25° C and 30° C is maintained and followed by racking and pressing. The latter is partially re-integrated with the drippings. (bleeding). Mololactic fermentation is scheduled between November and December.
Maturation - In vats, pending bottling.
Tasting commentary submitted by our oenologist, Bernadette Tourrel.
This wine with its beautiful, intense garnet hue with glints of purple exhales a fragrance of black fruits : blackcurrant and blackberry...in addition to spices : cinnamon and liquorice. The palate is conscious of its robust, elegant tannins. Its grand finale of liquorice and black cherries plays a leading role in affirming the sturdy character of this wine.
Observations - To be relished with red meats, delicatessen, or a fine selection of cheeses.
Degree 13,20 % vol. - Total Acidity : 3,83 g/1 - pH : 3,47

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9,10 €

Stock - Syrah vines, on a single vineyard, at least thirty years of age constitute 95% of this vintage “Grand Millésime”, the remainder being Cabernet-sauvignon. Our commitment is to extract all aromatic flavors from the Syrah, the most celebrated grape variety of our locality.
Soil - Chalky, gravelly, clay, with terraced southern exposure.
Climate - Mediterranean, tempered by regional factors : altitude 300 metres, and the proximity of the Sainte-Victoire masssif which shelters it from the intrusive chill of the Mistral (wind) on its path from the Alps to the Mediterranean.
Yield - Normal for our locality : between 40 and 45 hectolitres per hectare.
Harvesting - Mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of vine and grape.
Vinification - Traditional red, alcoholic fermentation lasts generally from 15 to 18 days, at a steady temperature between 25°C and 30°C, followed by racking and pressing. Presses are reunited partially with bled overflow juices. Malolactic fermentation is scheduled between November and December.
Élevage - Une micro-oxygénation est effectuée entre les 2 fermentations puis pendant plusieurs semaines après fermentation malolactique. C’est alors que le vin est mis en barrique de chêne français, dont un tiers de barriques neuves, pour un élevage de 20 à 24 mois. Après assemblage et dégustation, le vin est embouteillé puis stocké dans les anciennes caves sous le château pour encore 2 ans.
Tasting commentary submitted by our oenologist, Bernadette Tourrel.
Ce vin, est de couleur rouge grenat intense et profond, avec des reflets rubis et tuilés. Au nez il développe des notes de confiture de fruits noirs : myrtille et cassis, des notes fumées, épicées et de noix de coco. Ces élément en font un vin puissant. En bouche la trame tannique lui donne de l’opulence. Les arômes de cerises à l’eau de vie, de réglisse et de vanille Bourbon lui confèrent une finale de très grand vin. Ce vin est à boire mais il devrait pouvoir atteindre son apogée dans 5 à 8 ans. Il est la parfaite expression de son terroir et révèle une grande maitrise de la vinification et de l’élevage. Très agréable actuellement, vous l’apprécierez sur des viandes rouges, un cuissot de chevreuil, une bécasse, de la charcuterie ou avec un bon plateau de fromage.
Degree 13,90 % vol. - Total Acidity : 3,97 g/1 - pH : 3,39

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16,50 €

Variety - In deference to our tradition, this vintage wine is derived principally from the most prestigious grape of the region : the SYRAH
Soil - Gravelly clay-limestone, southern exposure on slope and terrace.
Climate - Mediterranean, tempered by altitude, 300 meters, and the proximity of the Sainte-Victoire, the rocky massif sheltering our vineyard from the Mistral and the rigor of winter.
Yield - Weak, between 25 and 35 hl / ha.
Harvesting - Mechanised, using a BRAUD 2420 harvester equipped with the latest cropper head, equally respectful of vine and grape.
Vinification - Traditional for red. Alcoholic fermentation generally between 12 and 15 days at a temperature from 28°C to 30°C. Then racked and pressed. Presses are in part reunited with overflow juices from bleeding. Between November and December malolactic fermentation takes place in oak hogshead(s).
Maturation - 20 months in hogshead pending completion of malolactic fermentation, followed by transfer to the pre-conditioned oak barrels from the Allier region, which are particularly suited to our wine. Repeated rackings and tasting by our oenologist and master winemaker ("maître de chais") precede re-assembling of the different barrels, then bottling. This wine is not filtered. A light deposit of tartar may be expected after years of ageing. This vintage has filled 6 300 bottles and 270 magnums.
Commentary on tasting by our oenologist, B. TOURREL.
"Robe" deep garnet red. The "bouquet" opens on notes of vanilla and spices, expanding into ripe fruits black cherry and blackcurrant. Strong reaction of taste buds in the presence of delicate tannins suggests it would benefit from further ageing. Vanilla and ripe fruits give impression of dairy. Maturation in barrels illustrates complicity of wood and wine. Rich and generous it will further improve in from three to five years.
Observations - Highly recommended as accompaniment for meats in sauce, wild boar "daube", haunch of venison, or if possible, woodcock stuffed with "foie gras". More modestly, it is a perfect companion for a grill of red meats or a leg of lamb.
Analyses : degree 13,41 % vol. - total acidity : 3,68 g/1 - pH : 3,59.

18,50 €