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The Wines

100% Grenache (mid-late 1960s) from clay-limestone slopes, 28 day steel vat vinification starting at 18°C over 3 days, 2-3 part vat emptying/refillings, pumping overs, underground concrete vat raised 5-6 months, unfined, filtered, “drink with beef with girolle mushrooms, veal cutlet in a cream sauce, filet mignon of pork”, wide, heavy bottle, organic wine, 5,000 b

2016 ()

quite a dark red colour. The bouquet is reserved, with a crushed nutshells lead, dustiness, an inlay of jelly-like black berry fruit. It’s a quiet opening for the time being. The palate is tight-knit, features a vinous, smooth texture and old vines, pliant, supple content with ripe and rounded tannins. It prolongs well, the finish on pepper. This has discreet authority, convincing richness and good style. It deserves a good cut of beef or lamb in rosemary, a large glass: allow it to breathe. The juice is tasty and nicely thick, the balance good. This is a good artisan, natural wine, really very good indeed. 14°5. 100% Gren. 5,000 b. 2024-25 Sept 2017