This New Wave Languedoc red is what happens when rugged terroir meets careful natural winemaking. A blend of Grenache, Cinsault, Piquepoul Noir and Syrah, grown biodynamically on the windswept karst-soil plateau above the village of La Caunette at the feet of the Montagne Noir: the soils are famously rocky, limestone and gravel-rich, with surprisingly deep clay pockets—terrain that gives the wine both lift and grip.
The grapes are harvested by hand, fermented with wild yeasts and aged in terra cotta amphora, to preserve freshness and terroir character. Expect vivid red and black fruit—cherry, raspberry, a hint of blackcurrant—framed by an undercurrent of spicy herbs, stony minerality, and a brisk, elegant finish.
Serve with anything that embraces southern French flair: grilled lamb chops with rosemary, herby pork tenderloin, cassoulet, or even a rustic charcuterie board with garlic, thyme, and olives. It’ll also shine alongside ratatouille or dishes with eggplant and tomatoes.
This New Wave Languedoc red is what happens when rugged terroir meets careful natural winemaking. A blend of Grenache, Cinsault, Piquepoul Noir and Syrah, grown biodynamically on the windswept karst-soil plateau above the village of La Caunette at the feet of the Montagne Noir: the soils are famously rocky, limestone and gravel-rich, with surprisingly deep clay pockets—terrain that gives the wine both lift and grip.
The grapes are harvested by hand, fermented with wild yeasts and aged in terra cotta amphora, to preserve freshness and terroir character. Expect vivid red and black fruit—cherry, raspberry, a hint of blackcurrant—framed by an undercurrent of spicy herbs, stony minerality, and a brisk, elegant finish.
Serve with anything that embraces southern French flair: grilled lamb chops with rosemary, herby pork tenderloin, cassoulet, or even a rustic charcuterie board with garlic, thyme, and olives. It’ll also shine alongside ratatouille or dishes with eggplant and tomatoes.
