Varieties: 75% Garnatxa, 20% Syrah and 5% Cabernet Sauvignon.
Appearance: Deep, dense, dark amethyst.
Nose: Clean, medium pronounced, with deep floral & spice, and some deep plum and red fruit.
Palate: Dry, bold, and structured. Subtle notes of garrigue, deep plum, with fine mineral and tannin aspects.
Vinification: Farmed biodymanic by Daphne Glorian in the hills of Gratallops. Partially sourced from the same plots as the famed Clos Erasmus. Fermentation in a combination oak, concrete egg and clay amphorae. It rests for 16-18 months before final blending and bottling.
Recommended Food Pairing: Herb-crusted pork tenderloin or rack of lamb with roasted butternut squash.