For this Côtes-du-Rhône bottling, Texier only uses a younger, clonal Syrah. The fruit is organically farmed and harvested by hand. Whole clusters are fermented with native yeasts in concrete tank with a short one-week maceration. There is no punching down or other cap submersion (only a moistening of the cap with wine) in order to avoid over extraction. Red and dark berry aromas complemented by black olive, floral notes, spice, and a hint of blood orange and smoke. Complex yet juicy.
