Les Granieres features hand picked, fully ripe grapes that are balanced and have full aromatic expression. They are sorted on a table then destemmed. The maceration begins with a phase of cold pre-fermentation of 12 to 24 hours. Then alcoholic fermentation occurs, temperature controlled throughout. Pump overs and punch downs create intensity that defines the taste and the must produced during fermentation extracts the best of the berries’ essence. The maceration lasts 18 to 20 days. At the end, the wines are racked into concrete tanks for malolactic fermentation. When this secondary fermentation is complete, the cuvée is racked in big casks for ageing before the blending is completed.
A ripe, fleshy, flattering Châteauneuf du Pape, it shows a velvety palate, full of plum, blackberry, black tea and licorice. The long, fine-grained finish has some suprising depth and an excellent fruity after taste.
Most red meat dishes, particularly beef bourgignon and lamb chops in a balsamic reduction.