The wines have now finished their alcoholic fermentation and are sealed up in their tanks to over-winter. When the temperatures rise next spring they should go through their secondary, malolactic, fermentation. Meanwhile we have recently bottled some of the blend from 2010. It’s a delicious blend of 35% Cinsault, 30% Syrah, 20% Grenache and 15% Carignan. People who have tasted it so far are saying that it’s the best yet. I must say that we’re delighted with it, so if you’d like some…..