Grenache and Gamay.

From Super Glou..."[This is] a tribute to the neck of Sceautres, a huge volcanic rock looming over this special geological pocket of basalt, suited to grow both Grenache and Gamay. Harvested by hand in small boxes, the Grenache is picked at perfect ripeness, two weeks after the Gamay, before undergoing 2-3 weeks of carbonic maceration and 8 months in tank together.  Fruity and structured with a spicy, savory burst."