Oxymore Shiraz Grenache 2019

While the Vin de Pays classification might seem modest, this wine showcases premium fruit from multiple Rhône sub-regions that couldn't be labelled under a single appellation. The collaboration between Thomas Farge and Stéphane Usseglio combines 60-year-old vines from granite slopes, sandy soils, and pebbled clay terroirs. This strategic blending creates complexity that rivals top Châteauneuf-du-Pape wines, as evidenced by its exceptional 96-point ratings from James Suckling and WineWherever.

Each component brings distinct characteristics from its terroir - the Syrah from granite slopes provides mineral backbone and spice, while Grenache from sandy soils contributes soft fruit and elegance. The small portion of Counoise from pebbled clay adds structure and earthy complexity. This geological diversity creates a wine with multiple flavour layers, explaining the allspice, blackberry, and plum notes that develop beautifully in the glass.

Thomas Farge and Stéphane Usseglio united over shared concerns about climate change's impact on French viticulture, particularly rising alcohol levels from hotter vintages. Their collaboration represents a forward-thinking approach to winemaking, combining Farge's innovative techniques with Usseglio's expertise in organic and biodynamic practices. This partnership allows them to pool their best old-vine fruit and create a wine that addresses modern viticultural challenges while maintaining traditional Rhône character.

The 60-year-old Syrah and Grenache vines produce significantly lower yields but much more concentrated fruit than younger plantings. Older vines develop extensive root systems that access deeper soil layers and minerals, creating wines with greater complexity and depth. These mature vines also show better adaptation to climate variations, producing more consistent quality across different vintages and contributing to the wine's full-bodied palate weight and textured, savoury style.

This full-bodied Rhône blend benefits from decanting 30-60 minutes before serving to allow its complex aromatics to develop fully. Serve at 16-18°C to showcase both the fruit concentration and savoury elements. The wine's textured, savoury profile pairs excellently with grilled meats, game, or aged cheeses, while its organic production and old-vine concentration suggest it will continue developing beautifully over the next 8-10 years.