A red with charisma.
“J’suis dans le rouge” means “I’m in the red”: the colour, and maybe the bank balance. Behind the joke is a confident Rhône red with dark fruit, pepper and a warm, velvety feel.
Tastes like: Cherry, blackberry and ripe plum, with pepper, cocoa and garrigue herbs.
Feels like: Full-bodied and dry, with a bit of grip, balanced freshness and a light touch of oak.
Great with: Grilled lamb chops, duck breast, charcuterie, pasta with ragù.
Singapore and Asian favourites: Roast duck, char siew, lamb satay.
The geeky bit: Grenache and Syrah from Rhône Valley vineyards on clay and limestone soils. Sunny slopes give the richness, cool nights keep the balance.
Why we like it: Fun, bold and well made. An everyday Rhône red that tastes like more.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first.
Alcohol: 14%
