The vineyards of Syrah sit on soil composed of schist and granite with a very thin topsoil that provides excellent drainage. After manual harvest, the grapes are left to cold-macerate for three or so days; then, once de-stemmed and crushed, the fermentation proceeds for approximately three to four weeks.
Only indigenous yeasts are used, after which the wine is aged for eighteen to twenty-four months in barrels of varying sizes.
Notes: Dry, light-bodied. Aromas and flavors of peppercorn, plum, and black cherry
Pairings: Venison, stuffed peppers, dark chocolate
Serving Suggestions: Room temperature
Region: France
Alcohol Content: 13%
Only indigenous yeasts are used, after which the wine is aged for eighteen to twenty-four months in barrels of varying sizes.
Notes: Dry, light-bodied. Aromas and flavors of peppercorn, plum, and black cherry
Pairings: Venison, stuffed peppers, dark chocolate
Serving Suggestions: Room temperature
Region: France
Alcohol Content: 13%