Syrah (60%) with a 40% co-fermented blend of Carignan and Grenache from Corbieres. Grown in clay limestone, sandstone and red clay at the edge of a pine forest. Vines were planted in 1948. Organic (certified Ecocert since 2006) and biodynamic practices are used in the vineyards - which are tended to with horses and donkeys. Spontaneous fermentation, unfiltered, unfined (vegan friendly), very minimal S02 additions.
Upon opening there is a bit of barnyard-y funk, but with a proper 1 hour decant almost all of that disappears to reveal a generous nose of bruised plum, cherry cola, black olive, and damp earth. Medium to fuller bodied, stewed dark fruit, coffee grounds, cacao, fine tannins, bright acidity.
Grapes are hand-harvested, destemmed and crushed by foot. Controlled temperature during the fermentation at around 22 degrees. Must is tasted daily to decide on the length of the fermentation. Wine is aged in combo of clay eggs and neutral barrels.
Pair with lamb or bacon cheeseburgers.
more info on the region:
Corbières is the largest region in not only the Languedoc but the entire Languedoc-Roussillon, and it accounts for 45% of its AOC production. It borders the north of Roussillon and, because of its size, has many different soils and microclimates. At least two varieties must be in a Corbières red wine, and your choices are a minimum of 50% Grenache, Lledoner Pelut, Mourvèdre and/or Syrah, then maximum of 20% Carignan, Picquepoul noir, and/or Terret noir, and then you can add no more than 20% Cinsaut or 10% Grenache gris if you like.