Origins of the cuvée
Philippe de Cabassole (1302–1372) was the most prestigious Cardinal and regent of the Comtat Venaissin in Bonpas. He was laid to rest at the Bonpas Charterhouse.
Localisation
The south-facing slope of the 1912-metre high Mont Ventoux in southern France’s Vaucluse department. The appellation boasts nearly 6,700 hectares of vineyards.
Grape varietals
Grenache and Syrah
Vinification and maturing
After being sorted, only the Syrah grapes are destemmed. The Grenache stems are left intact so that the grapes may be vinified at a temperature that is voluntarily maintained at approximately 25°C. Extraction techniques used are gentle – very quickly the “cap” of pomace is submerged into the fermenting juice in order to achieve a veritable infusion.This method allows us to obtain fine tannins that are perfectly integrated and lend minerality to the wine. The palate of aromas and flavours is complex with notes of mild spices and Provencal herbs.
Tasting notes
Visual: Crimson tinged with deep purple.
Nose: Delicate and subtle. A combination of red fruit and white pepper.
Palate: Exceptional minerality underscoring fresh fruit flavours. The lengthy finish offers a complex yet subtle combination of notes of Provencal herbs and the same hints of white pepper perceived on the nose.
Food and wine pairing
Ideally served at approximately 17°C paired with red meats, stewed lamb and ripe cheeses.
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