Gavotys Grand Classique combines Grenache and Cinsault in roughly equal proportions, with Carignan playing a minor role which varies based on the vintages character. Rather than being pressed immediately after harvest by rote as many Provence ross are, Grand Classiqueas well as Clarendon belowmacerates for several hours before pressing, and the saigne and first-press juice are vinified separately. This allows Roselyn the flexibility to blend the more succulent and tender saigne with the more angular and architectural press juice in a manner to achieve the precise textural qualities she seeks in her wines. Grand Classique displays an uncanny equilibrium, with racy acidity wed to gleaming fruits that are just the right amount of vinous, all buttressed by an elegant, mouthwatering texture that speaks both to domaines healthy fruit and to Roselyns consummate blending skills.