PRODUCTION The soils of the vineyard are made up of clay and chalk covered with a layer of the classic large peebles ('galets') found in this area, which naturally keep yields low. The vines are over 60 years old and situated near the plateau de Carbières (close to Château Montredon). Harvesting is by hand, with selective sorting of the grapes. The grapes undergo a traditional long 'cuvaison' at quite high temperature and with extended maceration on the skins (21-24 days to extract plenty of colour, fruit and tannins. This is followed by ageing for between 14-18 months in 'foudre' (large oak barrels), 70% vats, 30% Burgundian pieces and casks. TASTING NOTE This is a traditional Châteauneuf-du-Pape with a peppery, leathery nose. The palate is dry with spices, more pepper and a hint of vanilla before a delicious, firm finish. FOOD MATCH Try with traditional lamb or lentil and vegetable moussaka, and any rich hot-pot that heavily features 'herbes de Provence' or similar aromatic herbs.