Produced by LEON PERDIGAL, from 75% GRENACHE, 15% SYRAH, 5% MOURVEDRE, 5% CINSAULT
Some de-stemming takes place before the grapes are put into the vats, which are a mix of stainless steel and concrete. Selected yeasts are added to the vats only if the wild yeasts present on the skins of the grapes do not start the fermentation process naturally. Pumping over is carried out throughout the 15 to 21 day period of skin contact to ensure maximum colour extraction. Only the finest juices from the first pressing are incorporated in the wine.
14.5%vol

Simple, fruity smell, with some fire. Young, fruity and fiery. This must be the very bottle of the Chateauneuf barrel.
08/10/2008

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