Produced by ANTOINE OGIER, from 75% Grenache,15% Syrah,10% Mourvèdre
Some de-stemming takes place before the grapes are put into the vats - stainless steel and concrete. Traditional vinification with a long maceration period of 20-25 days at a relatively low temperature. Vinification is traditional with regular punching down of the cap. Once fermentation is complete, the wine is aged for just under a year in demi-muids (large barrels containing 600 litres) allowing the wine to be aged for a longer period without over oaking.
14.5%vol

Warm, spicy plum smell. Plenty of spicy tannin and 14.5% is quite warm but with the right food this is a big and robust wine.
08/10/2008

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