In The Cellar
Skin maceration of selected destemmed grapes at low temperature in stainless steel temperature-controlled presses, and then temperature-controlled fermentation in stainless steel vats.
In The Vineyard
Clay-limestone made up of ancient gravelly alluvial deposits, vestiges of a huge alluvial cone from the streams descending Mont Sainte Victoire (1,010 metres) and bordered to the south by Mont Olympe and Mont Aurélien.
"A deliciously exotic 70% Syrah, 20% Grenache and 10% Cabernet Sauvignon make for a delightful Provencal blend. The New World expression of this wine would probably be a Shiraz / Cabernet Sauvignon Blend, but in the South of France, the alluring earthy, savoury Grenache becomes a key player. Also big in South Africa, Australia and closer to home, Spain, Chateau Coussin offers up a rich, earthy, savoury expression with hints of freshly tilled earth, wet tobacco leaf, pithy black plum, balsamic reduction and a stony mineral nuance. The palate is fairly intricate and soft textured with none of the rusticity that can be found in many Provencal reds. Fleshy and soft, generous but not sweet, this shows pithy spicy tannins, a plummy, savoury, cured meat complexity and plenty of earthy red currant and pithy black plum on the finish. Drink this with hearty winter fare, sausages and mash, exotic Provencal winter stews or an exotic goulash as this is where the wine will find its true sense of purpose. Drinking close to its peak now, this hearty red can be enjoyed over the next 2 to 3+ years." - Greg Sherwood MW.
(90+/100 Greg Sherwood MW)
