70% Roussanne, 30% Marsanne, steel vat fermented at 18°C, then oak cask raised 10 months, lees stirring for first 4 months, 4,500 b
even yellow robe; varnish, toasted air with candy in it; the fruit suggests peach and I find Roussanne in its citrus, lime influences (tasted blind). Has a supple attack, offers gras richness and texture. This is a grounded, food wine – fish in sauce would be good. There are baked bread notes towards the end, has a traditional style about it, would also go with white meats. It is less pristine than the modern school wines, has a late acetate influence. 13.5°. 2016-17 Nov 2011
fresh, floral mid-weight nose; white fruit, bit uneven.
assertive, firm white fruit/nut nose; upright, chewy, light apricot. Quite dry.