The 2023 vintage, despite a dry winter, witnessed the vines beginning their cycle. A rainy spring energized growth, especially for the Grenache. Summer heat exceeding 40°C affected yields, but the grape quality remains excellent, resulting in robust red wines, aromatic whites, and a vibrant character for the rosés.
Presentation
Presentation
In this cuvée, you will find the story of a family of winegrowers who, like Maison Sinnae, are distinguished by their commitment to the production of wine that is increasingly respectful of Man and his environment.
Tree of life and protector of the land of Boulas, the mulberry tree which stands before the entrance of the Estate takes us back to the ancestral roots of this family of winegrowers who have tended the terroir of Laudun for decades.
Tree of life and protector of the land of Boulas, the mulberry tree which stands before the entrance of the Estate takes us back to the ancestral roots of this family of winegrowers who have tended the terroir of Laudun for decades.
Location
This cuvée comes from Domaine Du Boulas, which stretches out on the eastern side of Camp de César, a limestone plateau at an altitude of 200m situated in behind the village of Laudun in the heart of southern Côtes du Rhône vineyards.
Terroir
The slightly slopped parcels lie on poor, predominantly clay and limestone terroir dotted with rolled pebbles. The vines are exposed to the wind and benefit from an ideal amount of sunshine.
Winemaking
100% classic vinification (destemmed and crushed grapes), fermentation at 25°C and regular supply of oxygen during vinification.
Varietals
Grenache noir
Syrah
Syrah
Specifications
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
Serving temperature 15-17°C.
Ageing potential
3 to 5 years
Visual appearance
A beautiful ruby colour.
At nose
The nose is characterised by notes of red fruit, spices and liquorice.
On the palate
On the palate, the finish is round and supple.
Classic food and wine pairings
International cuisine, White meat, Red meat
Recipes
Veal breast stuffed with mushrooms, spelt pilaf
