The soils of the vineyard are made up of clay and chalk covered with a layer of the classic large
peebles ('galets') found in this area, which naturally keep yields low. The vines are over 60 years old
and situated near the plateau de Carbières (close to Château Montredon). Harvesting is by hand, with
selective sorting of the grapes. The grapes undergo a traditional long 'cuvaison' at quite high
temperature and with extended maceration on the skins, 21-24 days to extract plenty of colour, fruit
and tannins. This is followed by ageing for between 14-18 months in 'foudres' (large oak barrels), 70%
vats, 30% Burgundian pieces and casks.
This is a traditional Châteauneuf-du-Pape, with ripe black fruit aromas balanced by lightly herbal,
oaky notes. The palate is generous with dark plum and black berry characters, and plump textured
tannins, full-bodied but expertly balanced.
Try with traditional roast lamb, lentil and vegetable moussaka and any rich hot-pot that heavily
features aromatic 'herbes de Provence'.