The second wine from Tom’s first vintage is a blend of 60% Syrah, 25% Grenache and 15% Carignan. Aged in large French and Austrian oak casks, this is a full bodied but supple and deeply fruity red, with hints of ‘garrigues’ herbs – fennel and sage, and a touch of menthol.

There’s a definite salinity to the wine, with notes of lobster shells, which adds a savoury profile. Great with red meat – or surf and turf.

Tom Hills bought two old vineyards in 2015 to create Domaine La Lauzeta, and immediately began organic conversion. He has quickly gained recognition, and his wines are listed on 17 Michelin starred restaurants in France. No wonder, as the bright natural acidity in Tom’s wines make them versatile food wines.