A few years ago when a plot of Grenache named La Narassa was accidentally missed at harvest. 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 La Narassa is made intentionally in a semi-ripasso style by harvesting Grenache (70%) from around Maury in several passes choosing only the ripest clusters, and combining it with Syrah (30%) from their highest vineyard site at 540m. Upon arriving at the cellar, the fruit is destemmed and only the best berries are chosen for fermentation after a short pre-fermentation maceration.