The wine is 80% Grenache, 10% Syrah, and 10% Mourvedre. The fruit is pressed firmly with small presses dating from the late 1970s, left in tank to macerate at relatively cool temperatures for 8 days, and then transferred to various vessels. The kaleidiscope of the terroirs he works with is reflected in the cellar, as well, where a combination of barrels, foudres, cement, and even eggs are used, all except the last of which can be considered “traditional” within the diversity of Chateauneuf’s viticultural history. The wines are never punched down, never racked, and only receive minimal sulfur after 18 months.

Very refined, with silky and fine-grained structure carrying alluring bergamot, rooibos tea, incense, dried cherry and lightly mulled raspberry notes along. A long sanguine thread weaves through the finish. Hard to resist now with so much charm, but this will benefit from cellaring. Grenache, Syrah and Mourvèdre. Best from 2023 through 2036. 1,800 cases made, 102 cases imported. - 94 - James Molesworth - Wine Spectator