50% Grenache, 20% Syrah, 15% Cinsault, 15% Carignan. The grapes are grown on the southern slopes of the Mont Ventoux at around 300m above sea level, where the soils are mostly red clay with chalky debris and round stones. Each variety is vinified separately, with the method adapted to suit. In general, the grapes are crushed, but not destemmed, and fermented in cement vats for 15 days at 21°C. The resulting wines are blended and stored in a mix of vat and foudres until they are bottled in the summer of the following year.

Very spicy, over ripe fruit. Like a bowl of rotting plums.
Alc 13.3%, TA 5.34g/l, pH 3.51, RS 0.5g/l. Available from Wine Direct and 192 branches.
15/10/2008

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mel

This is the best of a bad bunch. I think they ought to stick to fruit-for-eating in this area. The Luberons, and Tricastins of the high street giants are even worse. Weird grapes, weird wines and don't try riding up it on a bike.