40% Grenache, 30-40% Carignan, 20-30% Syrah (oldest vines 1960s) hand harvested then destemmed, from clay-limestone soils, pre-fermentation cool maceration, 3 week thermo-regulated vinification, cap punchings, pumping overs, vat raised 6 months, called Classique until early 2010s, filtered, “serve lightly chilled with summer barbecues”