Château Saint-Esprit Rouge

GRAPE VARIETIES Syrah, Grenache, Mourvèdre SOIL Deep red clay and limestone VINIFICATION Harvested in early morning cool temperatures. Fully destemmed before a short cold maceration with pigeage for a great aromatic extraction. A three week fermentation on skin, with frequent pumps over, allowing a good extraction of the tannins, brings the structure and the texture to the wine. An elevage in French oak barrels finalises the complexity of the wine. MATURING Aged for 12 to 14 months in French barrels. TASTING Colour: Deep garnet colour with purple hints. Nose: Complex nose with small dark fruits notes such as blueberry and blackberry. Hints of violet and liquorice. Palate: The palate shows some dark fruits aromas and spicy notes with a great tannin structure. Well-balanced and long finish on the liquorice notes. A very elegant texture which will sublime your meals. A gastronomic wine with a great complexity. SERVICE Between 16°C and 18°C. Aging potential: 8 to 10 years depending on vintages. FOOD PAIRING Char grilled Black Angus T Bone steak, roasted game and aged cheese.