The explosive aromas of this wine remain its most outstanding trait, with notes of menthol veering to camphor, gunflint and fresh blackcurrants. On the palate it is silky and refreshing with pleasing, cooling aromas. Pairing: Serve at 16°C with a steak grilled with garrigue herbs, spit-roasted lamb or pork tenderloin with morel mushrooms or as an accompaniment to all sorts of tapas. Discover it also with a Moroccan chicken and lime tagine.