From: Roussillon, France

Varietals: 60% Mourvèdre, 40% Grenache Noir

Tasting Notes: This wine reminded us of old vine Cinsault from the South of France, or maybe even Lebanon. Think elevated, etherial red fruit and pomegranate with notes of rose-petal, garrigue, blood orange, and lemon zest. Now check out this extended tasting note from Tamely Currin for jancisrobinson.com that will give you a full picture of how beautiful this wine is.

“If I’d not known what this wine was, and put it to my nose, my first guess would be Pinot Noir, Tasmania. Rosehips. Nectarine skin. Hibiscus tea. Morels. Then, after tasting it, I'd change my mind. I’d wonder if this was Cinsault, one of Alex Milners wraith-like beauties, perhaps: the bruised rose petals, the jasmine tea, the taste of prickly pears and dust and pungent-peppery-green at the back of my throat. Then I smell garrigue - cistus, broom heather, wild thyme, the smell of the wind blowing through holm oaks and twisted pines and I am in the south of France. This is the fey child of Roussillon. This is a wine that dances in the thin places.” –Tamlyn Currin, 18/20

Pairing: This versatile wine pairs well with a wide variety of dishes, particularly anything with Mediterranean herbs and spices. It would be great with roasted white meats, barbecue, or even Merguez sausages. For today’s pairing, we’d recommend trying your hand at a regional French Catalonian dish called “Boles de Picolat” (Meatballs in Spicy Tomato Sauce). This recipe is by Rick Stein for the BBC.