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The Wines

70-80% Grenache blanc, 0-20% Clairette blanche, 0-10% Bourboulenc, 0-10% Roussanne, 0-10% Viognier (av age 25 years) from stony clay-limestone soils, purchased wine from Laudun (Gard), part machine, part hand harvested, pressed, decanted 12 hours at 10°C, steel vat fermented 2 weeks at 16-17°C, raised fine lees 6 months, lees stirred, malo blocked, fined, filtered, “drink as aperitif, or with chicken in crayfish sauce, sweetbreads with morille mushrooms, vanilla mille-feuilles, apricot tart”, 20,000-150,000 b

2015 ()

fine yellow robe. The nose gives a soft air of pear, a note of white strawberry with apricot. The palate is elegant and easy, although it drifts on the finish, in the New Wave style. There is a fleeting flavour of pear, nectarine. Easy drinking, but it could be deeper and more stimulating. 13°. 20,000 b. 80% Gren bl, 10% Rouss, 10% Vio. €3.20 export. To 2018  June 2016 

2014 ()

clear yellow robe. This has a salted, attractive nose with pear fruit at its centre, light notes of aniseed and roasted nuts. The palate bears white fruits with a little floral presence, and extends pretty well, the finish giving grip. Harmonious and enjoyable, for light starter dishes or the aperitif. Has good, precise detail. 13°. To 2018  Oct 2015  Previously Jun 2015 **(*) yellow colour; the nose reflects peach fruit, apricot, has a salted note. The palate is concerted around a spiced peach, quince centre. A wine with a marked freshness, a spiced length. Food better than aperitif. OK, but a little lacking in an extra piece of quality. 13°. 150,000 b. €6.90. To 2017  Jun 2015 


sound yellow; there is an air of traditional fat on the nose – the Grenache, Clairette duo speaks here, has an air of infused tea, is a bit reticent with the Grenache blanc not really aromatic. It is more on a brioche baked bread aroma than fruit, although there is some apricot, white strawberry. The palate also offers a warp around of gras richness, develops an attractive late finesse an clarity. There is a greengage white plum flavour at its centre, with a little grip-tang on the finish. It can develop an interesting second phase, too. Good with cold meats, hors d’oeuvres dishes. 14°. 2018-19  Oct 2013