The Domaine Treloar ‘Tahi’ cuveé is their top wine. Made from a blend of 60% Syrah, 25% Mourvedre and 15% Grenache from Le Roubau, a rare limestone hillside, it is aged for 12 months in French oak barriques. Jonathan then selects only the barrels that work in harmony with the rest.
There is toasty oak and roast coffee on the nose, perfectly balanced by the spicy fruit aromas. It is a very well balanced yet complex wine, which will benefit from cellaring for up to 10 years.
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