2023 sees yet another iteration of this sun-kissed southern red, this time around using just the classic Syrah/Grenache blend and resulting in something that, in the context of Val's fun-loving style, feels a little more serious in its expression.

Deep, lip-smacking blackcurrant and peppery spices rule, with something a little more chiseled and mineral bringing the big fruits into check. There's a nice balance of sumptuous ripeness alongside a crunch of fresh berries, and an inviting aroma, something like walking into a cool limestone cellar and smelling the wine from the tanks. 

A combination of three separate vinifications, the Syrah (70% of the blend) goes through carbonic maceration before being pressed off after 10 days, whilst the Grenache is split, half macerated as whole bunches for 12 days to create some more structured juice and the other half de-stemmed and macerated for 8 days for balance. The resulting wine was then bottled in spring 2024 with no additions.