From 20-year-old vines planted in alluvial soils at the base of the hill overlooking the estate, “Romane” is made up of 60% Grenache, 20% Cinsault, and 20% Syrah, the last of which provides notes of appetizing bitterness and salinity which lend structure to the wine. The grapes here are macerated for six to eight hours before pressing, resulting in a wine that deftly combines breeziness and vinosity.