(2020) A blend of 40% Cabernet Sauvignon, 40% Syrah, 15% Carignan and 5% Cinsault, this is fermented with native yeasts and made in concrete vats, unflitered and unfined to give what Tourelles describe as "A true expression of the Bekaa Valley." There's an honest, rustic authenicity about it, plum and cherry fruit, damp earth, a suggestion of briar wood and herbs. In the mouth the sweet ripeness of the fruit is striking, a big and bountiful plateful of black cherries and summer berries, but those firm tannins, good juicy acids and a bit of serious, sinewy structure give it some food-friendly heft and probably fair longevity too. Watch the video for more information and food-matching ideas. Quite widely available.
(2019)
A blend of 63% Cabernet Sauvignon, plus Merlot, Cab Franc and Petit Verdot, aged for 20 months in Nevers oak, 65% new. Big and luscious from the first sniff, a little bloody and herbal, but loads of black fruit and sweet, graphite finesse. Lovely buoyant cherry-edged fruit, etched with that bloodiness and tart cherry acids, but the sweet creamy depth is lovely.
(2017) From Lodi in northern Californian, just inland from San Francisco, comes this fragrant and fruit-filled old vines Zinfandel, which would make an interesting Christmas day alternative to classic Bordeaux or Burgundy wines. It has a really arresting fragrance, high and floral notes, incense-like with raspberry and sasparilla, moving through to a fleshy plum sweetness of fruit, silky-smooth tannins and a nice acid balance that give it the edge to be food-friendly and not at all overblown. Watch the video for more information and food-matching suggestions.