This distinguished wine has a very dark ruby core moving to garnet and pink reflections on the rim. Incredibly lively and teeming with energy, the aromatics boast beautifully complex and ripe fresh fruit aromas of ripe blackberry, ripe black plum, wild raspberries, cassis, fresh red and purple flowers, dried orange peel, crushed black rocks and a touch of baking spice. The palate is full bodied and layered with dense, ripe, wild fruit flavors similar to the nose, but quickly moves into beautiful, crushed stony minerality with an endless finish packed with perfectly balanced fruit. This wine’s richness and ripeness is due to the abundance of sunshine in the south of France, so serving temperature is critical for balance in this wine. I recommend serving it at just above cellar temp in large Bordeaux of Burgundy stems—both work well. Ideally, the wine should be enjoyed at 65 degrees maximum; I personally prefer it a touch cooler myself. If you serve it at room temp (roughly 72-75 degrees), the alcohol will emerge in place of the fruit. If you don’t have a wine cellar, put the bottle in the freezer for eight to ten minutes before serving and then let it warm in the glass—that will do the trick.