- Kristen Bieler
If it weren’t for a harvesting error a few years ago when a plot of Grenache named Narassa was accidentally missed at harvest, this cuvée would never have been conceived. Despite having reached a level of over-ripeness, Jean-Marc coaxed the fermentation along and discovered that while rich and decadent, the wine also maintained a juicy freshness. Now Narassa is made intentionally in a semi-ripasso style by harvesting Grenache (70%) from Maury in several passes choosing only the ripest clusters, and combining it with Syrah (30%) from their highest vineyard site at 540m, which always ripens late in the season at only 12.5% potential alcohol. Upon arriving at the cellar, the fruit is destemmed and only the best berries are chosen for fermentation after a short pre-fermentation maceration.