We blended a carbonic-macerated
Cinsault with a traditionally
fermented Cinsault, to create a style
that harnessed the wild, fruity and
candied aromatics of the former and
the deeper texture of the latter. The
result is wine with intense aromas of
ripe strawberry preserves, red
licorice and some tropical notes, with
a palate showing luscious
raspberries, violets, and bergamot.
Light on its feet, soft in its tannins,
and preternaturally bright, this wine
shows best with a slight chill on it. We
recommend you pop this 2-3 years
after vintage at most to enjoy while it
is young and fresh.