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Beautiful purple color with purplish reflections, the nose is intense, fruity and spicy with notes of truffle. The explosive palate gives rise to a symphony of notes of black fruits (olive, blackberry), pepper and eucalyptus blending with silky tannins. This wine is full of finesse, allowing the aromas of the garrigue, the place of its birth, to express themselves.
Secure payment280,00€Jéroboam 300cl
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Overlooking the Mediterranean Sea from 40m, in the heart of the garrigue surrounded by a circus of cliffs, the Commanderie de Saint Pierre la Garrigue enjoys an exceptional climate thanks to a very high level of sunshine and a maritime influence which tempers the semi-arid summer heat. The plots are planted on clay-limestone soils from the Cretaceous with a presence of gravel on the foothills of the cliffs. The vineyard is presented on two types of soil, one facing east which fully receives the maritime freshness for optimal ripening of the berries, the other facing south for intense and structured wines. The vines are conducted in cordon de royat to limit yields, thus providing aromatic intensity and structure.
The grapes are picked when ripe after tasting the berries depending on the grape variety. The Commanderie's 1000 best strains in Syrah, Carignan and Mourvèdre are isolated and picked by hand. The vinification is done in ovoid vats with whole stems. During the last third of the alcoholic fermentation, the wines are barreled into 225l French oak barrels and complete their alcoholic and malolactic fermentation in wood. The 3 barrels are then blended after 14 months of ageing. Only the best vintages are bottled (2014, 2017 and 2018)
Beautiful purple color with purplish reflections, the nose is intense, fruity and spicy with notes of truffle. The explosive palate gives rise to a symphony of notes of black fruits (olive, blackberry), pepper and eucalyptus blending with silky tannins. This wine is full of finesse, allowing the aromas of the garrigue, the place of its birth, to express themselves.
To be enjoyed with grilled red meats, veal kidneys with morels and capons stuffed with foie gras.
Service: between 16°C and 18°C by opening the bottle one hour before drinking it, decanting essential.
