Dark red in color. Intense nose with notes of black berries and spicy aromas like pepper. The mouth is medium to full-bodied yet still very fresh and elegant tannins and flavors of red and black berries with a touch of spice.
Pairs easily with food, from simple dishes like pizza, kebabs, charcuterie and salads to more ambitious cuisine like terrines, poultry and roasted or grilled meats.
In 1985, Paul and Edith Chaudiere left their jobs in private industry (she was a voice therapist and he was a physical therapist) to study wine at one of France's top wine universities at Suze la Rousse. 1989 marked the creation of the property in Mormoiron, one of the tiny villages dotting the beautiful countryside under the Mont Ventoux. Since then, they have been pushing the quality envelope in the zone, forcing other growers to... View More