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Type: Full-Bodied Red (Conventional / Fruit-Forward)
Region: IGP Pays d’Oc, Languedoc-Roussillon, France
Grapes: High percentage of Alicante Bouschet blended with minor components of Syrah, Merlot, and Cabernet Sauvignon
Alcohol ABV: 14%
Aroma: Explosive, overripe black fruit, blackberry cobbler, vanilla bean, sweet tobacco, and a heavy dose of mocha/dark chocolate.
Palate: Extremely plush, velvety, and unctuous; a broad-shouldered palate loaded with black cherry jam, low perceived acidity, and soft, highly polished tannins.
The grapes are harvested at peak sugar levels to maximize fruit concentration and potential alcohol before undergoing a hot, thorough maceration to completely extract the intense color of the teinturier flesh. Fermentation takes place in temperature-controlled stainless steel tanks using selected yeast strains designed to preserve intense, jammy primary fruit aromatics. Following fermentation, the wine is heavily treated with wood conditioning (oak staves or barrels) to rapidly infuse prominent vanilla, chocolate, and baking spice notes before early bottling.
The fruit is sourced from extensive, sun-drenched vineyard plots across the flat plains of the Languedoc-Roussillon, a Mediterranean climate notorious for long, hot summer days that easily ripen late-maturing varieties. Vineyards are managed using high-yield conventional viticulture methods where rich, clay-heavy soils are encouraged to maximize grape sugar accumulation. The vines are heavily sun-exposed to allow the Alicante Bouschet skins to thicken, generating the dense phenolics and deep color profiles that characterize the final wine.
Type: Full-Bodied Red (Conventional / Fruit-Forward)
Region: IGP Pays d’Oc, Languedoc-Roussillon, France
Grapes: High percentage of Alicante Bouschet blended with minor components of Syrah, Merlot, and Cabernet Sauvignon
Alcohol ABV: 14%
Aroma: Explosive, overripe black fruit, blackberry cobbler, vanilla bean, sweet tobacco, and a heavy dose of mocha/dark chocolate.
Palate: Extremely plush, velvety, and unctuous; a broad-shouldered palate loaded with black cherry jam, low perceived acidity, and soft, highly polished tannins.
The grapes are harvested at peak sugar levels to maximize fruit concentration and potential alcohol before undergoing a hot, thorough maceration to completely extract the intense color of the teinturier flesh. Fermentation takes place in temperature-controlled stainless steel tanks using selected yeast strains designed to preserve intense, jammy primary fruit aromatics. Following fermentation, the wine is heavily treated with wood conditioning (oak staves or barrels) to rapidly infuse prominent vanilla, chocolate, and baking spice notes before early bottling.
The fruit is sourced from extensive, sun-drenched vineyard plots across the flat plains of the Languedoc-Roussillon, a Mediterranean climate notorious for long, hot summer days that easily ripen late-maturing varieties. Vineyards are managed using high-yield conventional viticulture methods where rich, clay-heavy soils are encouraged to maximize grape sugar accumulation. The vines are heavily sun-exposed to allow the Alicante Bouschet skins to thicken, generating the dense phenolics and deep color profiles that characterize the final wine.
