From a 1930s planting of syrah vines grown on alluvial/sand over yellow-orange clay, this is a brightly flavoured, scintillating red of freshness, vitality and general joie de vivre. It spends around three weeks in a skinsy ferment before being pressed off and left to mellow quietly, the bottled without anything in the wine but grape wine and love. It’s fragrant, pretty and slurpable in the best sense. Man, oh man, delicious. A light chill? Sure. Plates of food, friends, sunshine, fun. Do it.