Tasting: The colour is a deep garnet-red. The nose of the “Haute Pierre” cuvée is characterised by strong spicy aromas, which show a rich, powerful body wrapped around with a more delicate yet tightly knit tannic framework. Rich and unctuous on the palate, the finish reveals some intense, liquorice-like flavours. Harmony between wine and dish: Ideal with the traditional French and “Provençale” cuisine-stews, stuffed and fine meats. Characteristic • The vineyards are planted on alluvial reddish clay that lies on terraced slopes of sun-scorched rounded quartz stones.• Grape varieties : Grenache (90%) and Syrah (10%).• Average production : 15,000 bottles (75 cl.) per year. Wine making: After destemming and crushing, the grapes are put into concrete vats for alcoholic fermentation. This lasts approximately ten days and is followed by a 8 to 10-day maceration to complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats. Ageing: The wine is drawn off under aeration, to enable natural stabilisation to take place. It then goes into 60 hectoliters oak tuns for a period of 14 months.
Region Description
(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.
