Usually 80% Mourvedre, 15% Grenache and 5% Cinsault. Bottled unfined and unfiltered and kept in vats for 18 months before bottling. Popped and poured. Dark garnet color, but completely translucent. Slightly reminiscent of CdP on the nose with a touch of grilled meat and dried herbs, but it’s smokier and beefier than most CdP would be. Also a hint of oil cured dry rosemary infused olives. Very nice velvety texture and good finish. Was a superb match for the Cascio del Bosco cheese I consumed with it (Tuscan truffled sheeps’ milk cheese). I will say that the 2003 vintage is showing up slightly with a slight lack of dry extract and an ever so slightly raisin and prune aftertaste. Still a very nice wine and great QPR that goes phenomenally well with food, but I don’t think it’s one of the stars of the appellation in the 2003 vintage. I much prefer Chateau Pradeaux and Pibarnon to Gros Nore in this vintage. I would also add as a final comment that I don’t think this will make old bones. I would recommend consumption in the next 5 years (despite Gros Nore saying that it should be forgotten in the cellar for 5-10 years in most vintages).