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Winemaker Sébastien Vincenti learned how to make wine under the tutelage of family friend and Rhône specialist, André Brunel. For his entry-level Ventoux rouge, he blends Syrah and Grenache and bottles it without racking. While the lack of air allows it to age well, it’s usually a good idea to let this breathe for at least an hour or so. After that, it’s a great, versatile, pizza-friendly quaffer.
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