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Bright garrigue spice, sweet leather, and dark coffee warmth plunge headlong into mouth-filling black berry sap, iron-clad earth, and the salty musk of seared lamb sausage. A swath of Syrah smoke, ripe cherry liqueur, and vibrant acid tang complete the package. This is a big and wonderful wine that can benefit from a number of years in the cellar, but also an expressive and satisfying bottle right now for lovers of gutsy southern Syrah and soulful wintry meals. Classic French meat stew, salty sheep's milk cheeses and a dark chocolate dessert complete the menu. (Lentil and mushroom tajine and roasted fennel salad with orange segments would be an exhilarating vegetarian pairing.)  Montirius achieved biodynamic certification in 1996, the first in the Gigondas and Vacqueyras appellations. "Le Clos" comes from 8.5 hectares planted in 1989 on the Plateau des Garrigues with Helvetian clay and blue marl subsoil. Equal parts Grenache and Syrah, de-stemmed and fermented with native yeasts before 2-year élevage in cement vat. -AR

$5 off your first order

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