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1737 (Côtes-du-Rhône)


Shiraz predominant


• Clay and limestone subsoil, small pebbles and gravel on the surface
• Maximum yield in Côtes-du-Rhône: 41hl/ha


• De-stemmed, crushed and fermented with regular pump-overs (two daily over peak fermentation) to extract colours, flavors and tannins
• After 3 weeks ‘on skins’: drainage of fermenters, skins pressed
• Wine then racked to 300L French oak barrels, where malolactic fermentation takes place

Tasting notes

• Colours: dark red with purple hues
• Aromas: liquorice, vanilla, and red fruits
• Palate: the attack is full, the tannins are present, but they are velvety and silky. This wine is very well balanced; it can be described as fruity, dense and elegant

Serving temperature

14 – 16° C


Best drunk within 3 years.

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