In cool years the Grenache is enormously pretty and fragrant. This was the first year of production for the Cinsault and it was thinned multiple times both for enhanced concentration and evenness of ripening. The cooler climate gives the Cinsault a wonderful articulation of flavor, but what is most noteworthy is the fact that we were able to coferment the Cinsault with Syrah. Something magical happens when Syrah and Cinsault marry; the healthy tanin titer from the Syrah seems to give more structure to the Cinsault, helps to stabilize color. The spicy licorice component from the Syrah is a perfect foil to the Griotte cherry derived from the Cinsault.
A light-red hue in the glass, this blend of 42% Grenache, 31% Cinsault, 24% Syrah, 2% Petite Sirah and 1% Counoise starts with aromas of cherry, grenadine, mace, star anise and barrel toast. The palate shows that rugged chaparral spice that made this blend world-famous, alongside dark-raspberry, boysenberry, roasted fennel and anise flavors.