Sourced from dry-farmed vines planted in Guariligüe 33 years ago, the uncrushed grapes ferment in a carbonic maceration way in the terracotta amphorae for 15 days; the wine is kept in the amphorae through the winter and then is bottled unfiltered once malolactic fermentation has completed. This was not bottled in 2017, as the wine was strongly marked by the smoke from the fires that happened that year. The old amphorae seem to be more neutral after a few years, and the wines are not marked like they were in 2011. This is precise, expressive and fresh, with a wild character, very different from the other Cinsaults. It has a brothy, meaty touch on the palate that makes it very tasty. Clean and precise, with very good grip, 2018 has to be the finest vintage to date for this wine. (LG)
100% Cinsault from granitic soils. Destemmed. Semi-carbonic fermentation in amphorae. No fining or filtration. Mid purple. Old leather, spice and crushed-rock mineral notes over rose-scented raspberry fruit. More old-leather and stony notes on the palate entry, with a subtle, grainy tannic texture, brisk acidity and savoury red fruit through the finish. Different. Drink through 2022. (TJ)
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