Aged Cinsault grapes form the heart of this vibrantly fruity cuvée, complemented by Grenache, Syrah, and Carignan. An irresistibly rich and velvety wine. The fruit is beautifully enhanced, and the terroir is wonderfully highlighted by a lovely freshness. (Wine shipped without a capsule).
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Eye
Garnet color, beautiful brilliance
Nose
An enticing bouquet of sour cherry and crushed raspberry, with subtle notes of gingerbread and licorice
Palate
Rich and subtle, with a lovely fruity character and hints of violet; sunny and vibrant with a lovely freshness, silky tannins, and a long, refreshing finish
Serve
Decant at 15°C
Drink before
2029
Food and wine pairings
It pairs perfectly with a tagine, moussaka, or lamb chops...
Bettane & Desseauve
Wine rated (2026 guide) 94/100 (2023 vintage)
Rated estate (2026 guide) 3*Stars (High-quality production, setting the standard in its sector)
About the estate:
Jean-Baptiste Granier produces one of the most exciting Cinsaults, masterfully cultivating just under ten hectares since his debut in 2007, with the support of Olivier Jullien. The finish is delightful and floral, with notes of red fruit and licorice: the similarity in texture to the great Pinot Noirs of Burgundy is evident. It has everything a great wine should, except the price. The flagship cuvée, from the Terrasses-du-Larzac, avoids all the classic pitfalls of over-ripeness and over-extraction; it comes close to the benchmarks of its category, almost matching them. The white has established itself in just a few years as one of the region’s finest wines for fine dining.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rated (2026 guide) 90/100 (2023 vintage)
Rated estate (2026 guide) 2*Stars (These exceptional estates, often boasting fabulous terroirs, are must-haves that, thanks to the consistency and excellence of their wines, deserve a place in the cellars of discerning wine lovers)
About the estate:
The Vignes Oubliées project began in 2007, when Olivier Jullien and Jean-Baptiste Granier—then an intern at Mas Jullien—decided to make wine for the first time from plots of old, high-altitude vines in the Saint-Privat area. The vineyard sits on schist and sandstone soils that had been left to fall into disuse, producing beautiful grapes but in small quantities that did not meet the expectations of local cooperatives. The experiment was a success, the wine was named, and the adventure could continue: Jean-Baptiste would tend to these old vines. Today, they are aged in a natural cave, a restored former oil mill. The wines have gently refined their character, resulting in wines with pure and deep mouthfeel.