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This red wine is made in the Southern Rhone, hillside village Cairanne. Grenache is the predominant grape used however some Syrah, Carignan Noir and Mouvredre are also used. The wine is naturally fermented on 'wild yeasts' for 25 to 30 days before it is aged for 22 month in French oak barrels, some of which are new oak.
Cinnamon and nutmeg give way to elegant fleshy fruits on the nose which come together with great balance on a well-structured palate. The finish holds notes of vanilla from the oak ageing.
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