Hail and frost severely reduced crops in several regions. But the the Roussillon region was very lucky. A very hot June and July quickly ripened our grapes, and a much cooler August helped to retain acidity and freshness. Despite a slight lack of water and smaller-sized grapes, this harvest generated very tasty wines.

A booming nose of mature dark spiced fruit compote, with loads of ripe fig, damson and black cherry aromas, and just a suggestion of oak.

Rich and silky mouthfeel just oozing dark fruit, wild herbs and sweet cinnamon and a long finish.

A deep dark red

Great with grilled red meat, hearty stews, barbequed food, and hard cheeses.

After pressing, all of the wine was drained into 500L barrels, approximately a quarter of which are new, and left to mature for 14 months.

The coolness of August slowed down the ripening considerably, and pushed what we had initially expected to be a slightly earlier harvest back into October. The harvest itself was relatively straight-forward, and the fruit looked great when it came through the winery door.