Winemaker’s tasting notes
Very pale salmon pink. The nose is dominated by wild berries
with some fresh strawberry, cherry, grapefruit along with some
mineral notes. The mouth is both soft and fresh with a nice fruity
presence including cherries and red currant.
Mullet salad, appetizer, Provencal dishes, vegetable stew.
AOC Côtes de Provence.
Rocky and limy clay with southern exposure between 525 and 655 feet
2014 started with a relatively hot and dry spring leading to an
early start to growing period. The summer conditions were similar
to 2013 (minus the hail) and pre-2000 without any stress nor
excessive heat and particularly cool nights that slowed down the
ripening. We had some rain in mid-harvest that made it challenging
to reach optimal ripeness and concentration on the late ripening
varieties. Overall the wines are a little more light and fresh in
60% Cinsault, 30% Grenache, 10% Mourvèdre.
Each parcel is vinified separately; cold skin contact maceration;
pressing with separation of free-run juice from pressed must, cold
static must settling; temperature control of fermentation at 60 -
62°F., racking and blockage of malolactic fermentation.
Maturing and bottling
Fining and early clarification; filtration; blending after tasting;
bottled in the spring after further filtration.
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