The Syrah on a soil of clay gives this blend deepness and the richness. The colour is a rich dark purple, and on the nose forest berries give way to dry spice and minerals. The wine is soft and fresh with a savoury finish.
Set in the heart of the Southern Rhone, near Avignon, this unique co-op consisting of ten winemakers with individual identities and styles of working. The vignerons all practice sustainable agriculture, which means low yields and small batch vinification.
The grapes, filtrations and blending are all natural and artificial wine technology is rejected. Vinification is without sulphites and at low temperature in order to bring out the best of the fruit and full potential of the land. Non Filtered and Low Preservatives.
|Grape Variety||Shiraz 70%, Grenache 30%|
|Food Pairing||Grilled duck breast, slow cooked lamb shoulder with herbs|
|Producer||Les Vignerons D'Estarzargues|
|Winemaking||The grapes, filtrations and blending are all natural and artificial wine technology is rejected. Vinification is without sulphites and at low temperature in order to bring out the best of the fruit and full potential of the land. Non Filtered and Low Preservatives.|
|Terroir||The parcels are on a soil with a lot of clay, mixed with the famous round pebbles of the region. This combination keeps the yields to a minimum and flavour to a maximum.|
|Region||Côtes du Rhone|
|Ageing Potential||5-7 years|
“Love the label. Bacchantes means whiskers or moustache, which you can see on the image here, except it’s of the hills surrounding the vineyards. Peanuts, dried herb, dark fruit. It’s clean and full bodied with a mass of fine sandy tannin, some alcohol warmth, and a stony sort of red and black fruit flavour – a smack of leather and a little bitterness on the finish. Heady, but pretty good. Not sweet either.”
Rated 90 points by Gary Walsh, Winefront.com.au
“A 70/20/10 blend of syrah, grenache and mourvèdre, this is a wine of heady restraint, with rich blackberry, cherry, raspberry and plum aromas, mixed with dried herb and dusty, wet stone. This packs a savoury punch, with medium-bodied flavours of dark and red fruits, along with a strap of leather. Sandy tannins and bright acid complete the picture with good structure and there’s a nice savoury finish with an appealing twist of bitter dried herbs. Food match: Charcuterie plate.”
Rated 4/5 by Ben Thomas, The weekly Review