Philippe de Vessiere Red

This vintage is the fruit of a several-week long maceration period, including 10 days of post fermentation maceration to increase its aromatic and polyphenolic potential.
Alcoholic fermentation is temperature controlled at between 26 and 28°C.
Both atypical and complex, this wine is the pride of the estate.

Its complexity partners particularly well with venison in sauce, jugged hare, pheasant with walnuts, or perhaps braised pigeon with peas.

60% Syrah / 30% Grenache Noir / 10% Mourvèdre

This wine will continue to develop for 7 to 10 years.