Terroir:

In the Department of Vaucluse, at the foot of the limestone Mont Ventoux and the Monts de Vaucluse.History:The Winery, lying near an oratory dedicated to Saint Marc, has borne this name since it was created. According to legend, Saint Marc, the patron saint of winemakers in Provence, passed through Caromb on an evangelisation journey.

Grape varieties:

• Grenache (40%)
• Cinsault (25%)
• Carignan (20%)
• Syrah (15%)

Vinification:

This is a traditional vinification process carried out on a destalked harvest. Fermentation lasts approximately 8 to 10 days with temperature controlled at about 25 to 28°C with a view to obtaining a lighter and fruitier wine.

Tasting:

• Visual aspect: attractive deep ruby red colour with purple hues.
• Olfactory aspect: aromatic nose with expression of candied cherry, black fruit jam, spices (black pepper) and highlighted with hints of new leather.
• Gustatory aspect: round and fruity attack. Sensation of sweetness and volume. Very strong hints of black fruit jam, with a strong dominance of liquorice and a more mineral/grilled register (ink, schist). Attractive finale marked by candied liquorice.

Accompanying foods and wines:

The Le Clocher, Côtes du Ventoux AOC, vintage is an ideal wine to drink with white meats, poultry and cheese. It is a wine which may be enjoyed throughout the meal.

Serving temperature:

This wine should be served slightly chilled, at a temperature of between 14 and 16°C, which gives it the quality of a fresh and fruity wine. Storage:This is a wine to be drunk young and may be kept, under proper conditions, for between 3 and 5 years