Committed to biodynamic methods this is a living wine, unfiltered, un-fined and un-sulphured; it captures the spirit of the terroir. The inviting bouquet displays roasted fruits supplemented by game-and-gravy aromas and familiar Garrigue notes of bay, sweet rosemary and roasted thyme and a bonfire smokiness lurks in each sniff. It is not heavy at all in the mouth, the heat communicated in flavour not in alcohol, and the texture is smooth and sweet with a wonderfully agreeable taste of confit fruits bolstered by herbal savouriness and marmite flavours.
Delivery Charges
*Local Free Delivery: SL3 and SL4 postcode (Windsor/Datchet)
*Local Free Delivery: All SL (Except SL7), HP9, GU25, TW18, TW19 & TW20 postcodes. (Min. 6 bottles or 1 Hamper or 1 of our selected Wine cases purchased)
- England and Wales £12.00
- England and Wales Free Delivery (Over £200 purchased)
- Northern Ireland £30 (All BT postcodes)
- Scotland £15.00 (EH, FK, G, KA, KY, ML, DG and TD postcodes)
- Scottish Highlands and Islands £ 30.00 (All AB; DD; HS; IV; KW; KA27-28; PA; PH; TR21-25; ZE postcodes)
More Information
Carignan
A late ripening red grape variety which could, according to Jancis Robinson, be called the bane of the European wine industry. It produces wine high in everything – acidity, tannin, bitterness, colour – everything other than elegance and finesse. It was planted in great quantities in the south of France in the 1960s due to its ability to produce huge yields for a thirsty but indiscriminate market. Despite the EU vine pull scheme, much Carignan still exists today, mainly in the Languedoc (Aude and the Herault), although most AOCs are steadily decreasing the proportion of the variety that they use in their blends, favouring instead on varieties such as Syrah and Mouvedre. Only the oldest, lowest yielding and best situated Carignan bushvines of Minervois and Corbieres are capable of producing deeply concentrated and characterful wines. The variety is also used, with much better results, in Spain, especially in Priorat where it is usually blended with Garnacha.
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