90% Syrah, 10% Viognier from the Côte Blonde only
| Vinification | Destemmed, 5-7 day pre-fermentation cooling at <10°C, 4-week vinification at up to 35°C, 3 daily cap punchings, pumping-over, part vat emptying/refilling, with maceration at 30°C. |
| Élevage | 50% new wood (down from 100% in early 2010s), 50% 1-year 228-litre oak casks (Allier, Nevers) for 18-20 months, with malo completed in the casks, oxygenated every 4 months, unfiltered. |
90% Syrah, 10% Viognier from the Côte Blonde only. First vintage 2012.
