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The Wines

60% Grenache, 35% Syrah, 5% Mourvèdre (vines mid-1980s) from galet stone clay-limestone soils, 21-23 day steel vat vinification, 2 part vat emptying/refillings, pumping overs, underground concrete vat raised 5-6 months, unfined, filtered, “drink with grills, vol au vent, carpaccio of beef”, organic wine, 50,000 b


dark red colour. Has a soft, stewed fruits aroma, the 2016 vintage natural sweetness, plum,s and red berries, a good quality, Grenache-led bouquet it is. There’s a ripe oiliness in it, and a tiny bit of reduction. This is attractive, gives a floral, perfumed softness of red berries such as mulberry-raspberry, and the tannins wheel around it well, fitting in snugly. There’s also an iodine quality, the sea shore, which I like. It drinks well now, is suited to country dishes with friends around the table. It has good purity, is w.o.w. wine, soft and bonny, charming, ideal for the CHR restaurant trade. 13.5°. 50,000 b. 60% Grenache, 35% Syrah, 5% Mourvèdre. 2020-21 Sept 2017


full red robe. The nose centres on an aroma of cooked plum, with some damp ripeness in the air. The palate is weighty, holds soaked red stone fruits with an overt spicing all along the spine. The finish brings in white pepper, dustiness from the grainy tannins. Nice and natural, not polished up. Grills and steaks good with this. 13.5°. 50,000 b. 2019-20  June 2016