The second of the estate's Seyssuel reds, first released in 2004 and named for Helios, the Greek god of the sun. Fruit comes from 4.5 hectares of schist and quartzite hillside, vines averaging 20 years old, partially destemmed and vinified traditionally for two to three weeks with indigenous yeasts. Silky tannins and a gourmand palate of red fruit and spice, more approachable in its youth than Sotanum. Aged 12 months in French oak, built to drink within seven to eight years. Good with prune stuffed rabbit or a lamb tagine.
VOLUME | 750ml
FOOD MATCH | Meat
$69.99
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