Nose: Powerful, with spiced grapefruit dominating, along with red berries and white peach. Mouth: Structured and dynamic, a mix of white peach and grapefruit; strong aroma, with a finale of dry fruits.
Pairs well with gastronomic food
Grapes are harvested mechanically, by night
Cold maceration of skins and juices for 10 hours
Permian sandstone surface
45 hectolitres per hectare
16,000 bottles
2010 vintage Gold Medal: Mondial du Rosé 2011 Silver Medal: Concours des Vinalies International 2011 Recommended by Decanter
2009 vintage 88 rating, Wine Spectator Poured at the 2010 San Diego Bay Wine & Food Festival and featured in a cooking demonstration class with Chef Patrice Olivon
