Les FRÈRES Bastards 2018 Grenache - Syrah - Mourvèdre Vin de Pays d'Oc, France
The Vin de France appellation enables us to source the finest French grapes from the best growing zones: Left bank of the Rhône river & Roussillon region for the Grenache noir (pebbles stones), Right bank of the Rhône river & Minervois region for the Syrah (pebbles stones & limestone soils), Languedoc region for the Mourvèdre (clay & limestone soils). The Syrah is picked first, beginning of September, the Grenache noir mid-September and the Mourvèdre, the last to ripen, around the end of September/early October. Two to three-week fermentation for the Syrah and the Grenache noir, and three to four weeks for the Mourvèdre. All grapes are vinified separately and then blended once fermentations are finished.
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Les FRÈRES Bastards 2018 Grenache - Syrah - Mourvèdre Vin de Pays d'Oc, France
The Vin de France appellation enables us to source the finest French grapes from the best growing zones: Left bank of the Rhône river & Roussillon region for the Grenache noir (pebbles stones), Right bank of the Rhône river & Minervois region for the Syrah (pebbles stones & limestone soils), Languedoc region for the Mourvèdre (clay & limestone soils). The Syrah is picked first, beginning of September, the Grenache noir mid-September and the Mourvèdre, the last to ripen, around the end of September/early October. Two to three-week fermentation for the Syrah and the Grenache noir, and three to four weeks for the Mourvèdre. All grapes are vinified separately and then blended once fermentations are finished.
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The Vin de France appellation enables us to source the finest French grapes from the best growing zones: Left bank of the Rhône river & Roussillon region for the Grenache noir (pebbles stones), Right bank of the Rhône river & Minervois region for the Syrah (pebbles stones & limestone soils), Languedoc region for the Mourvèdre (clay & limestone soils). The Syrah is picked first, beginning of September, the Grenache noir mid-September and the Mourvèdre, the last to ripen, around the end of September/early October. Two to three-week fermentation for the Syrah and the Grenache noir, and three to four weeks for the Mourvèdre. All grapes are vinified separately and then blended once fermentations are finished.
