Rouge

Two old friends united over a common winemaking philosophy join forces in this delicious cuvée that happens to be one of our favorite values. Cyril has 50 ha of certified organic vines near Nîmes, among them an old parcel of cabernet and syrah planted on sandy clay/limestone that his friend Jean-Mi (the chef de cave at a vigneron-owned cooperative named Les Vignerons de Quissac in the Gard) had been renting from him for the coop. So it was a natural progression for the two to eventually collaborate! With Cyril’s oversight, the fruit was hand-harvested, underwent 10 days of maceration, and was fermented separately in large concrete vats before being blended together. After resting in stainless steel vats for a few months, it was bottled with a small amount of sulfur added at blending for stability (none was used during vinification). Complex yet still easy drinking, it delivers fleshy red and purple berries on a medium-bodied frame, accompanied by hints of wild game, cracked black peppercorn, and baking spice, alongside a sanguine, saline streak and mouth watering acidity.