2014 vintage : 2014 was meant to be a year with an early crop, however the heat in summer was moderate. Several instances of rainfall irrigated the vines, which did not suffer any water stress. Harvesting took place from the end of September during a warm and humid spell. Great care was required to avoid fungal diseases. Terroir : The estate's vines are implanted primarily on the south south-east facing slopes, on a slightly stony heavy clay soil. They are trellised, fed only on sheep manure compost and trained in compliance with organic farming specifications. The trellising and natural cover planting promote maturity and aromatic expression. Vinification : Grenache is our main grape variety and accounts for 75% of this cuvée, combined with 25% Syrah. The harvest is performed manually and fully stripped to avoid green tannins. The vatting of the Grenache is rather short, with the hope of developing fruit, and a little longer for the Syrah in order to obtain good tannins. Early racking avoids off-flavours and ageing is only performed in inert vats. Bottling takes place after a year. Tasting : Garnet colour with purple hues. Blackcurrant spices dominate the nose. On the palate, the typical characteristics of the Valréas are quickly expressed through the silkiness of this wine. The tannins are velvety without being aggressive, the full volume does not produce a sensation of warmth. The lengths allows aromas of underbrush to come through. Pairings : This wine will complement festive tables, favouring delicate : oven-roasted dishes, poultry, garden vegetables, cheeses. The optimal cellaring time is between 3 and 8 years. Technical specifications : Burgundy Evolution bottle (460 g), DIAM5 cork Alc : 13.8% sugars <2g/l AC. Volatile: 0.45 g/l SO2 total: 51 mg/l Distinction: Gold medal at the Orange 2015 wine competition One star in the Guide Hachette 2017