The 2018 vintage was made from a blend of Cinsault (80%) and Mourvedre (20%) – The Mourvedre grapes for this wine, come from 8 year old vines and together with the 30 year old + vines of the Cinsault grapes all grown in the Bekaa Valley all add up to give real structure and balance to the wine.
Racked within 12 hours after its arrival at the winery, the Cinsault (harvested in early September)
and Mourvedre, harvested in late September, underwent ‘direct pressing’ and were then
fermented separately in stainless steel vats at temperatures between 18 and 21 ° C. Following
malo-lactic fermentation, the wines were left to rest for 3 months, blended at the end of
November, cold stabilised and bottled in January 2019.
The colour is bright coral, and the nose is bursting with red and orange fruits – strawberries, tangerines with a hint of spice and salinity. On the palate Nectarines, tangerines, strawberries and cream dominate with a saline minerality. There is a nice acidity and freshness to this wine and a long lingering finish.