Grenache 50%, Mataro 20%, Cinsault 20%, Roussanne 10%. Hand harvested fruit from the four varieties was picked on the same day, which allowed for a true coferment. The grapes were destemmed into a 4-tonne open fermenter with a small amount of whole-bunch Grenache placed on top of the ferment to add blue fruit aromas. The ferment was lightly hand plunged until it was pressed and racked into 2700L foudres (large oak vats). After 10 months resting it was racked and bottled without filtration in February 2017.
It's medium red with a bright red hue. Floral pot pourri and blue fruits leap from the glass. Hints of black olive and Chinese spices add complexity. Many elements appear as you let the wine evolve in the glass. On the palate, dark cherries and blue fruits are complexed with fine spice coming from the Cinsault. The palate has medium weight with lots of space to savour, perfect with charcuterie. White wine tannins from the Roussanne add another element and the back of the palate shows a hint of black olive crunch. A complex wine with many elements, yet still light on its feet.