If consuming this wine young, enjoy with intense even spicy meats and vegetable dishes like Peking Duck, roasted Duck Breast with crispy skin, leg of lamb Provençale, rack of lamb, Porcini Risotto, sautéed lamb Loin coated in toasted hazelnut flour, quail, whole roast duck (or pheasant) stuffed with chestnuts and wild rice, braised lamb shoulder with tarbais beans, spicy Indian curries, lamb Rogan josh. Or simply with a thick steak seasoned with cracked pepper. At this stage, the fruit dominates the palate, while the overall impression is one of gentle concentration, with lingering bright mulberry and boysenberry flavors, a lifted finish with brighter red fruits, and the scent of violets. It is a wine for spicier meats, like braised lamb shoulder with tarbais beans, pan-roasted duck breast dusted with espelette or Calabrian pepper, rack of lamb with herbs de provence and garlic, or just a good steak seasoned with cracked pepper.

The fruit is hand-picked and sorted in the vineyard, then sorted again manually on the crush pad. A mechanical sorter then destems the clusters and selects only whole berries for the fermenters. Fermentation proceeds with wild yeast in stainless steel tanks. Cap management begins with gentle pump overs, followed by traditional pigeage by foot, as needed. After fermentation, the wines aged in 20% new and 80% neutral French oak barriques for 12 months followed by an additional 5 months in stainless steel tank to bring the cuvée together prior to bottling.