"On the rustic side, with noticeable bay, leather and pepper notes amid crushed red currant and plum fruit flavors. Lots of tobacco and singed chestnut accents line the finish. For the old-school crowd. Best from 2017 through 2025" James Molesworth, Wine Spectator, Oct 2016

The colour is a deep garnet red. To the nose, the "Haute Pierre” cuvée is characterised by strong spicy aromas, which show a rich, powerful body wrapped around with a more delicate yet tightly knit tannic framework. Rich and unctuous on the palate, the finish reveals some intense, liquorice like flavours.

Grapes were sourced from vineyards covering almost the entire Châteauneuf-du-Pape commune as well as part of four neighbouring communes of the same subsoils (Bédarrides, Courthézon, Orange and Sorgues). The soilds in this area are very stony and of variable depth, the soil consists mainly of large quartz stones mixed with red, sandy clay. Whilst the cliamte is the driest area of the Côtes du Rhône where the "Mistral” wind is predominant. The large round stones on the soil behave like a storage heater, soaking up the sun's heat during the day, then releasing it during the night. Grape varieties in this classic Chateauneuf Du Pape include Grenache (90%) and (approximately 10%) Syrah. In the winery grapes, after destemming and crushing, were put into concrete vats for alcoholic fermentation. This lasts approximately 10 days and is followed by an 8 to 10 days maceration to complete the extraction. After devatting and pressing, malolactic fermentation is carried out in vats.

Food Pairing: Ideal with the traditional French and "Provençale” cuisine-stews, stuffed and fine meats.