BEAUMES DE VENISE
Grand Cardinal

GRAND CARDINAL
Each cuvée reveals a chapter in the history of this prestigious site or its region.
Philippe de Cabassole (1302-1372) was the most prestigious Cardinal and Regent of the Comtat Venaissin in Bonpas. 
He is buried at the Chartreuse de Bonpas.

Mainly Grenache and Syrah.

After sorting, only the Syrah bunches are destemmed. The Grenache stalks are kept for vinification, where temperatures are deliberately kept at 25°c/ 77°F. Extraction is gentle, and the cap of grape pomace is very quickly ‘drowned’ in the fermenting juice to create a true infusion.
This method produces refined, perfectly blended tannins that add minerality to the wine as a whole. The aromatic palette is complex, a blend of sweet spices and Provençal herbs.

Colour: Purple red with violet highlights.
Bouquet: Delicate and subtle. A blend of red fruit and white pepper.
Palate: An exceptional minerality wrapped in fresh fruit flavours. The finish offers a complex and subtle blend of garrigue and white pepper notes, with a remarkable persistence that echoes the wine’s expressive nose.

Open two hours before serving between 13-15°C/56-59°F with stews, game birds, grilled prime rib and Mediterranean cuisine.

The village owes its name to the natural caves—Balmes in Provençal—found in the hills surrounding the area. Recognized as a Cru in 2005, the appellation covers four neighboring communes bordering the Gigondas AOP: Beaumes-de-Venise, Lafare, La Roque-Alric, and Suzette, nestled in the natural setting of the Dentelles de Montmirail massif.
The vineyards back on to the southeastern slopes of the massif and are relatively sheltered from the force of the strong Mistral wind.
This orientation ensures optimal sun exposure, allowing for even ripening of the grapes—ideal conditions for expressing the full character of Grenache Noir.