From vines in three plots (behind Cornas village church, and in the districts of Les Cotes and Reynard). The grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts.
JOSH RAYNOLDS - VINOUS
Vivid purple. Smoke- and mineral-accented black and blue fruit aromas are sharpened by a peppery nuance and complicated by smoky bacon and olive flourishes. Sweet and expansive on the palate, offering intense dark berry preserve, violet pastille and spicecake flavors plus a sweet touch of vanilla. Clings impressively on an extremely long, mineral-tinged finish framed by smooth, slow-building tannins.