40% Grenache, 30-40% Carignan, 20-30% Syrah (oldest vines 1960s) hand harvested then destemmed, from clay-limestone soils, pre-fermentation cool maceration, 3 week thermo-regulated vinification, cap punchings, pumping overs, vat raised 6 months, called Classique until early 2010s, filtered, “serve lightly chilled with summer barbecues”, 10,000 bottles. John Livingstone-Learmonth - Drinkrhone.com
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