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The Wines

from granite soils on Vallon de Fontailloux aka La Parette at Limony (2003) & Les Côtes, 20-30% botrytis on the crop, cool decantation, fermented at 14-19°C, wild yeasts, raised 1-4 year 228-litre oak casks (new casks 11 months until early 2010s) 8-10 months, malo completed, fined, filtered, first wine 2007, "drink with langoustine ravioles, Thai cuisine", 2,200-3,600 b

2018 ()

fine yellow colour; the bouquet is lightly spiced, takes to the skies, with airs of tangerine, apricot discreetly lined up. There is a fresh note shown via a touch of aniseed. The palate is compact, trim, has a white peach flavour, carries carbonic gas to pep it, drinks easily now, can do the aperitif. It’s fine, could have a bit more substance on the late palate. 14.5°. 3,500 b. €34. 2022-23 Nov 2019

2016

yellow robe. Has a buttery nose, with orange-citrus fresh notes, lime and peach near the stone. It’s nicely deep, secure. It has good Condrieu fullness, is grapey, soft vanilla pod present. It’s very true, a beau bouquet. The palate sequels well from the nose, with a good depth of enjoyable richness, and a late thread of finesse. This is nourishing and natural, good table wine, great with salmon, monkfish, cod. There are little flashes of brightness as it travels, well and consecutively to a quietly firm, complete close. It can be decanted. 13.5°. To 2023 Jan 2018

2015

yellow, glistening robe. The nose is full, has a rugged depth, is manly. There are airs of flan, brioche baked bread, a note of cooked pear and petrol. The palate imposes through its ripe fruit, is prolonged, and sculpted like a red wine; there are dabs of oak. It gives fluid gras towards the finish, where there is a glow. This heads straight for la table, and dishes that include butter, sauces. Decanting can be useful. It has a sturdy length, and character, to boot. 14°. €18. 2022-23 Oct 2016

2013

pear tinted yellow, light gold. There is an air of caramel on a nose with a flan, light lime and licorice undercurrent. Most of the action on the palate is early, with a small ball of pear-apricot flavour. It tones down, reaches the line just about OK. It is a bit functional. Food better than aperitif. 13.5° Now to late 2016. 3,000 b. Jan 2015

2012 ()

marked yellow colour; the nose is interesting, combines pear-peach jam that has a fluid note with salt and aniseed. The bouquet shows definite stuffing, is a Vin de Sud, from southern climes as it were, and very Viognier notes of stewed pear. The palate commences on an agreeable wave of pear fruit richness backed by fine acidity, a careful precision, as it ends. There are red wine features here. This is grounded but well-mannered, takes no false steps, and continues well. Genuine Condrieu, with a tinge of the countryside in it. Good with Poulet de Bresse, chicken, guinea fowl (pintade), mushroom dishes. 13.5°. 2018-19  Nov 2013

2010

quite a full yellow; apricot-honey, outward, obvious nose showing white jam, some pineapple and nut-oak. The palate is overtly rich, deep-seated, suggests the maker waited for very ripe crop (tasted blind). Has the fat of the Viognier in it, but lacks subtlety, restraint – it is a jelly baby style Condrieu, OK, but could be finer. Drink now – it requires food such as pastas, mushroom – I would elect for country flavours. There is a tiny salty moment on the aftertaste. 14°. To 2014. Dec 2011

2009 ()

full yellow, primrose-tints. Broad, lightly spiced nose, offers a hint of pear, is sympa, comes in a copious style along with oak-toast airs. The palate is overtly rich and resounding, culminates in baked, firm notes. This is a big version of Condrieu, has an insistent throb, is nearly spirity. To 2014. July 2010

2007 ()

mild yellow colour; has a Viognier on the turn, a “high” fruit aspect to the aroma – the fruits resemble pineapple and hazelnut. The palate is rather brittle – there is a pineapple, oaked flavour and a little gras or richness. To 2011. March 2009 Previously Dec 2008 *** rolled gold, ripe pear robe – apart from the crowd. Baked apple aroma, with a salty top air, very ripe pear jam, grilled Melba toast (very finely cut toast). The palate is a one-off, with once more a very ripe pear and brown sugar flavour – butterscotch and bergamot inside it, so it ends on some acidity and push – doesn't get stuck or fuzzy. A big dimension wine. Eat white meats or sauced foods with this, spring rolls as well or sweet apple tart for dessert. 14°. Dec 2008