Grape varieties: Syrah 80%, Grenache 15%, Viognier 5%
Tasting: Deep garnet red color with purplish reflections, rich and complex nose of violets, morello cherries, blueberries, raspberries, quinces, liquorice, caramel, vanilla ... Powerful in the mouth with notes of spices, prunes, dark fruits. and kirsch, very vanilla. The finish is long and round and reveals silky tannins.
Food pairings: It goes very well with sea bream with sorrel and raspberry vinegar, kid, lamb, bull stew, woodcock, and all types of roasted game or in sauce and many cheeses rich in taste but also chocolate desserts.
Serving & cellaring: To be enjoyed between 18 and 20 degrees with, if possible, a 24-hour opening or decanted in a carafe 2 hours before serving. Keeps 5 years and more.
Vinification: After harvest, semi-carbonic maceration of the grapes without crushing, with cold pre-fermentation carried out for 3 days at 12 ° C to give roundness to the wine by promoting the production of glycerol. Then a daily punching down of the marc cap for 18 and 20 days is carried out to extract the maximum of colors and aromas. After devatting, the wine is placed in second-hand 225-liter oak barrels to be aged on lees for 12 months with weekly stirring, which rounds the tannins and makes the wines silky.
Plots with the oldest Syrah and Grenache noir grape vines from the St Maurice district. Planted by my grandfather, Paul Rosier, to whom the name of the cuvée pays homage to him, which today is fully expressed to give the best red wines.
