Drink it now or cellar for up to 20 years. It is recommended to decant it for an hour. Considered one of the most iconic producers of the Southern Rhône Valley, Xavier Vignon has been making his own wines since the early 2000s, after studying in Montpellier, gaining experience in France and Australia, and founding his own oenological laboratory in Vaucluse. The partially ‘anonymous’ blend of this elegant Chateauneuf du Pape is composed primarily of Grenache, with additions of Mourvèdre and Syrah along with a multitude of other varietals that include Vaccarèse, Counoise, Cinsault, Terret Noir, and Muscardin and come from all types of terroirs typical of the appellation. After manual harvesting, the vinification takes place at low temperatures, and the finished wine rests in equal parts in a mix of concrete vats, truncated conical vats, and old demi-muids for a year and a half. In the glass, the wine reveals a deep ruby ​​color and a broad bouquet of red and dark fruits (raspberry, currant, and plum), with aromas of cedar, spices, pepper, and violets and hints of chocolate in the background. On the palate, it is full-bodied, round, and well-structured with a full to medium body and a lively freshness. It has fine and well-integrated tannins and a long and concentrated finish with fruity notes and mineral hints. It is the ideal wine for roast pigeon, quail with mushrooms, or mallard.

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