Bordelaise bottle 150 cl (Magnum) – 32,00 euros
Bordelaise bottle 75 cl – 14,00 euros


A.O.C. Côtes de Provence – Sainte-Victoire
RED 2015

Silver Medal at the Concours des Vins ELLE à table 2017


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 meters and the proximity of the Sainte-Victoire mountain which shelters it from the intrusive chill of the Mistral (wind) on its way from the Alps to the Mediterranean.

Yield – Normal for our locality : between 40 and 45 hectolitrers per hectare.

Harvesting – Mechanical using a Braud 2420 harvester equipped with the latest articulated harvesting head, equally respectful of the fruit and vine.

Vinification – As customary for red wines: twelve days’ alcoholic fermentation and daily fortifying in order to eliminate coloured 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 purple nuances. The beautiful intensity of the nose announces the flavors of cinnamon, white pepper, ginger – notes of jammed red fruits – cassis, raspberry and a hint of roasted beans.  On the palate, an elegant and already yielding tannin provides balance and structure. Notes of red fruit, sweet and roasted spices are present and ensure a rich and elegant finale. Generous and persistent this wine is to be relished with a loin of lamb, a filet of beef, a  steaklet of duck  (magret de canard) …

Observations – To be relished with red meats, delicatessen, or a fine selection of cheeses.

Degree 13,50 % vol. – Total Acidity : 3,07 g/1 – pH : 3,59