The generous growing season and lack of rain during harvest allowed us to push the harvest until the flavors were explosive and complex. Our goal was an opulent, black fruit-driven style of Côtes du Rhône with density more akin to Châteauneuf-du-Pape, but while maintaining acidity, savory notes, and a chewy texture.
All the fruit comes from spectacular vineyards that sit on a bench above the Rhône Valley floor, where it benefits from plenty of daytime heat but also cool nights, perfect for this luscious and assertive style that still has plenty of freshness. Most of the vineyards are North and West facing, and so don’t get overly sunbaked. The fermentations were mostly in concrete tanks and done with native yeast. Some of the Syrah lots were fermented with stems to add some spice and savory notes. The fermentations were ultra-slow, taking on average 30 days, with some as long as 60 days on the skins. None of the wine was aged in oak. The resulting wine has loads of dark berry fruit, along with classic Provence garrigue notes (rosemary, thyme, sage), and a broad, rich and super textured palate. Tannins are quite soft and inviting. 100% of the fruit is from vineyards owned and farmed by the Lavau family in the Village of Valréas in the Southern Rhône Valley.
Wine Spectator – 89 Points
“Silky and pure, featuring crushed plum fruit gilded with violet and lavender hints. The fruit sails through the finish. Grenache and Syrah.”
Cotes du Rhone, France
63% Grenache, 37% Syrah