Entwined within a complex deep core of red and purple fruit aromas, violets, earth and herb tinged; the palate is pure with old-vine flesh, calming depth and purity, but kept necessarily fresh by grainy tannins and a bright line of natural acid.
Ideal serving temperature is 16 °C, we suggest you try with your local version of the food of the many homes Grenache – the various cures of black pig from Spain, the toasted wild yeast bread and smashed tomato of the Priorat, and the smoked veal sausages of the Rhone Valley. Cool cellaring between to 5 years to 8 years will be rewarded.