At Blason du Rhone, stony and chalky-clayey soils produce full bodied complex wines, deep colors and a powerful complex bouquet. Sustainable growth is the rule with minimal chemical treatments applied, plowing, short pruning and de-budding when needed. Yields rarely reach 40 hectoliters per hectare. 100% destemming, traditional fermentation and a long maceration of 10 days in whole berries before alcoholic fermentation in temperature controlled stainless steel tanks. No fining and a light filtration before bottling.
"A delightfully fruit-forward wine with lots of ripe and jammy fruits on the nose, spanning blackberry, blueberry and even a touch of confectionary and blackcurrant pastilles. It's a tasty drop though, quite juicy and brimming with notes of red apple skin, raspberry, chocolate and a dusting of dried herbs. Trade up to the Gigondas for more earthy depth." Decanter Magazine, 90 Points