70-75% Grenache, 15-20% Syrah, 5-10% Carignan, 0-5% Cinsault (early 1990s) from galet stone clay-limestone soils, destemmed, crushed, 3 week vinification, cultured yeasts, pumping overs, cap punching, concrete vat raised 10-12 months, filtered, “drink with chicken & grilled meats, charcuterie, cheese”, 150-300,000 b
