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“Old vines again, around 60 years old, from the terraced vineyards just before St Peray. Grown on the classic decomposed granite soils. The fermentation is not really classical for Cornas. Lots of whole bunch, very long ferment, starts cold and builds up heat to finally get to around 32c. I really am looking for the fruit expression of syrah, I want minerality and fruit, but I also want the strength of cornas. Elevage in 2, 3 use barrels, never older but never new.” -Mark Haisma
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