Marrying the Grenache, Syrah and Mourvedre is not unusual nowadays, but the Black Sheep is a pioneer at uniting this trio in the ancient Southern France of Minervois. These grapes, from vines planted up to 60 years ago, come together to create a fascinatingly complex flavor. This blend offers intense aromas of blackberries, cherries, freshly ground pepper, cocoa, and spice. On the palate, it is rich and complex with soft tannins.

Review

Winner of Gold Medal – Top 100 from Vin de Pays London International Wine Fair 2009. Gold Medal, San Francisco Wine Competition 2010. Winner of the 2010 Trials The Wine Trials 2010: The world’s best selling guide to inexpensive wines by Robin Goldstein & Alexis Herschkowitsch.

Wine maker notes

The grapes are selected from low yielding vines from the areas of Carcassonne and the Minervois. Minervois has a mild Mediterranean climate, rolling uplands among broad plateaus, and soil composed of limestone, clay, and schist, streaked with granite and chalk. The grapes were picked at optimum ripeness then cold macerated prior to alcoholic fermentation in order to extract color and flavor. The wine was macerated on skin for four weeks then pressed and malo-lactic fermentation was carried out in stainless steel tanks. The wine was racked then aged for six months.

Food pairing

Pairs well with grilled meats, lamb, cheese, roasted vegetables or BBQ.