Syrah 71%; Grenache 11%; Cinsault 9%; Cabernet Sauvignon 8%; Viognier 1%.
Syrah and Cinsault were matured in a combination of seasoned 2,500L French oak foudres and barriques. Grenache was matured in seasoned 600L demi-muids. Cabernet Sauvignon was the only component exposed to new French oak barrique. The elevage ranged between 13 & 16 months, depending on component and vineyard parcel.