Alluvial terraces from the Pliocene epoch consisting of pebbles, cobblestones, fallen rocks, and boulders based in limestone soil.
In mid-September, at full grape maturity of our oldest Syrah vines.
Traditional vinification; destemmed after harvest. Fermentation for 30 days in temperature controlled concrete tanks.
In December the wine is moved to 228 liter oak barrels from the department of Allier in central France. Aged in these barrels for 14 months.
This wine has a beautiful garnet color with purple highlights.
The nose is rich and complex with beautiful concentration of flavors.
Black fruit (blackberry) is dominant on the nose with secondary notes of garrigue.
On the palate, this powerful wine exhibits great complexity with silky tannins – very smooth and luxurious on the tongue.
La Truffière is rich, elegant, and complex- heralding a bright future for development with aging.
Food pairing : pairs well with strongly flavored foods and meats in rich sauces - fare such as wild game, duck, strong stews, and Provençal classics like daube.