Syrah was introduced to Languedoc in the 1970s and has become the region's most prized blending grape. On schist terroir it shows its best side.
Syrah was introduced to Languedoc in the 1970s as a blending grape and has since become the region's most written-about red variety. On schist terroir in Saint-Chinian and Faugères, Syrah expresses dark fruit, black pepper, smoked meat and a minerality reminiscent of the northern Rhône but with more Mediterranean character. Cooler high-altitude sites — like Meïgoon in Roquebrun or Ugo Lestelle in Pardailhan — give Syrah the freshness and precision that makes it exceptional. Without additives and with indigenous yeasts, the grape's terroir comes through unfiltered.
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