South-eastern France is swathed in sunny vineyards and peppered with the pretty villages that lend their name to famous appellations. In the bistros of these villages, local vignerons often choose not to drink the wines bearing the village name. Instead, they cannily favour a glass of IGP, aware that, although made to different guidelines, wines from the larger IGP Méditerranée can be made from plots which share very similar characteristics to these more prestigiously classified vineyards. Cuvée Jean-Paul Rouge is now sourced from this wider area, working with specialist growers who own such plots. Grenache and Syrah are selected from individual vineyards, specifically for the profile they will each give to the final wine. Classic vinification techniques continue - temperature controlled fermentation to gain immediate fruit flavours, with maceration lasting between 5 to 10 days before the wine is pressed. For the final blend, an understanding of how each component will evolve is critical in maintaining the consistent and very drinkable style expected of Cuvée Jean-Paul - a judgement which can only be made with many years’ experience of creating blends.