This bright ruby coloured wine is primarily mourvedre, which gives the wine a spicy character, which is complimented by a generous bouquet of blackcurrant and morello cherry. The wine is rich with tannins yet highly balanced making it an excellent choice for pairing with beef ribs, spicy dishes and cheese. It is best served at 59-64 degrees Fahrenheit. The grapes used in making this red wine come from vines no less than 15 years of age: mourvedre, a local variety which gives the wine its round, robust quality. This is also the dominant varietal in this wine (as required by the appellation), Cinsault for its fresh, silky elegance, Grenache to round off the wine and give it body, strength and bouquet, Syrah in small quantities to give verve to the wine and slight hints of liquorice. The grapes are all hand picked and go through a stringent selective grape sorting. Fermentation takes place in thermo-regulated vats followed by ageing in oak casks for 18 – 20 months. Chateau Romassan is located in the Bandol appellation where the land is comprised of limestone, sandstone and marl of the late Cretaceous marine period. These poor soils are offset by the large amount of stone in the soils throughout this appellation. The Bandol appellation is known for its terraced landscapes built from the hard stone with vines, which are planted into vast terraces with varying exposures. Cultivation methods are traditional and the soil is mechanically tilled and young shoots are trained with the greatest care to the plant.