Winemaker Notes

“The 1998 Coudoulet rouge (a blend of 30% Mourvedre, 30% Grenache, 20% Syrah, and 20% Cinsault) promises to be one of the great successes of recent years. The 1999, made from low yields, is a black/purple-colored, structured, long-lived Coudoulet with medium to full body, refreshing acidity, a roasted meat characteristic intermixed with black fruits, licorice, and spice, and a layered, rich finish.