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The Wines

30% Grenache blanc (until late 2000s was 50%), 25-30% Roussanne, 20-30% Clairette, 0-10% Bourboulenc, 75-100% steel vat (Grenache blanc, Clairette, Bourboulenc), 0-25% 1-2 year 228-litre oak cask (Roussanne) fermented at 14°C, raised 4-5 months (reduced from 7-10 months late 2000s) on fine lees, malo blocked, 8,000 b

2016 ()

very pale yellow, flint hue on robe. Has a fresh and upbeat, clear nose – lots of immediate, stylish appeal, soft airs of pear, peach fruit. It’s a very good, elegant bouquet. The palate is, like the nose, softly fruited, bears white fruits such as pear, nectarine handed out in gentle fashion. It has a grapey, natural style, and is easy enough for the aperitif. It’s a New Wave, light style of Châteauneuf blanc, and I would like more mid-late palate gras, depth. If you could drink the bouquet, it would be great! There are citrus notes on the palate, and light salt on the aftertaste. 2023-24 Jan 2018


pale yellow robe. Has a salty, pear fruit aroma, with aniseed here as well. The palate bears bright, simple white fruit that sets it up for the aperitif, or to accompany hors d’oeuvres dishes. It is easy to drink, a clear drop, but rather forgettable. The finish is mild. 13.5°. 2019-20 GB £93/6 bots in bond The Wine Society +441438 740 222 www.thewinesociety.com Oct 2015 

2013 ()

pale hue, green flecks. Distinctive pear aroma on the nose. Palate is supple, full, holds good gras richness. This is already attractive for drinking on the fruit. There is an appealing nip of freshness on the finish. Clean all through. 2020-21  JL Oct 2014

2011 ()

no oak this year: glinty, pale yellow, legs. This has a widespread bouquet, a good filling of mandarin, with a peach jam, glazed fruits air – this is ripe, and its low-key sweetness is inviting. The palate flavour is attractive – pear with banana traces, a little dash of infused tea such as verbena as it goes along. There is a spot of freshness on the finish after the broad and fluid palate. Modern style vinification – this is an “effective” wine, could have a little more soul. 13.5°. 30% GB, 30% Cl, 30% R, 10% B this year, bottled Jan 2012. 2019-20  Dec 2012


bottled two months ago: yellow, quite bright robe. Apricot aroma, sunny and open, cooked pear of good freedom, has class, honey touches – a very good opening. Gras on the palate, a stylish departure led by white stone fruit, runs with careful flavour. A good mix of jam and freedom, its length is good. The finish is round, clean. Drinks now. 13.8°. 2019-20 Nov 2011

2009 ()

mild yellow colour, legs down the glass. The nose is restrained, not open, implies peach, apricot, has some implicit power, a curve of pear fruit. The palate pushes forward on the attack, has a meaty nature, and nut-brioche bread in the flavour. A bit dumb on the late stages. Dried fruits feature on a firmly rounded finish. Slightly saline aftertaste. From late 2012. Decant this. 2019-20 Nov 2011 Previously Oct 2010 ***(*) pale yellow; soft, floral airs and white fruits mix up well in the bouquet, along with cut from iodine, aniseed, also a bonbon influence. The palate bears the 2009 richness in and across it, so there is a relative sweetness and slightly blurred focus. Is a food wine given that palate richness. Sound length. 13.5°. 2018-20 Oct 2010


slight evolution in the yellow robe, legs down glass. Toasted, a little nuttiness in an elegant bouquet, airs of pear and hazelnut, vanilla, flint-smoke, myrtille white plum, toast and oak. Fine touch palate, peach notes; has a delicate fragrance, takes on light white raisin touches, and shows traces of late toffee from its oak. It stops suddenly, clack. From late 2012. “I find it has too much oak due to my purchase of new oak this year – it is improving with time, has softened..” 13.5°. Bottled Sept 2009. Nov 2011 Previously Oct 2010 *** fine, pale yellow. The nose is mineral-led, fresh, gives airs of honey, vanilla, peach. The palate is a bit edgy as it starts, shows acidity; it takes on a white fruit jam, dried fruits flavour, expands into a broader, more assured finish before a citrus-inspired aftertaste. Drink with steamed fish. It is uneven, but can settle and show more interest if parked to one side for several years. The best advice is to wait for this – try from 2015. 2019-20  Oct 2010


wide, easy-natured nose – shows butter, a touch of spice, lime, hazelnut. The palate grips from the start, and is pretty at half way – there is good poise in the flow of white fruits – peach, apricot. Stylish, clear wine without great depth. 2016-18 Nov 2008


white fruit, fruit skins such as apricot in the aromas, also flan – has some space in it rather than enforcing. Good grip on the palate, there is a nutty, tight weave of spice towards the finish. Fades at little. “It was a lot more expressive in July-August,” M.Gonnet. Can do as an aperitif for the next nine months or so. Can take on a second stage if left till about 2011. 2015-16 Nov 2007. Previously June 2007 *** lingering, quietly profound, buttery nose of refinement and a hint of spice in the butter. White fruits such as greengage and plum, also lime, circulate, and there is the rustle of early summer flowers. The start of the palate is a mix of spice and stone fruits. Is very tidy drinking, an easy affair, without great lure. Is a safe and sound wine of fair length. The nose promises more than the palate delivers. Late on it lacks real depth and completeness. 13°. 2013-14 Previously March 2007 ***(*) (pre-bottle) pale colour; live, bit stinky white fruit aroma, has good core richness, not yet settled down. Ripe, round attack, some late acidity perks it up. Shows white stone fruit, banana maybe. Rich flow, broad on the finish, good balance. Will do well with strongly flavoured food this year. 2016-18 March 2007

2005 ()

pale robe, very light yellow; soft, bonny nose – baked fruits, with dried fruits later on, and some salty and spicy tang. Leisurely, rounded start to palate, then gains length and some chewy nuttiness, almost a sprinkle of tannin. The start is very soft and buttery. Has a graceful floral-peach aftertaste. The baked tuna adds some late verve to it. Is more a primary wine for drinking up until about 2010, but will no doubt shut down, and re-emerge around 2011-12. 13.5°. To 2016-17 Aug 2007

2003 ()

pear fruited, smoky nose. This is big scale wine, no doubt. The flavour involves stewed white fruits and flan, and the finale is peppery. There is grip from its alcohol. A must for fully flavoured dishes. Will live on its power/strength. 2014-15  April 2005, New York with Michel Gonnet

2001 ()

buttery, pretty nose, with a mix of flan and dried fruits and a little honeycomb and citronelle. Has a rich, evolving palate, with pretty fruit and a mature charm. The flavour is peach. The length is good, and it is still fresh on the finish. The nose is more expressive than the palate. “The palate is just emerging from its hidden stage,” Michel Gonnet. 2013-14 Nov 2007


nice maturing yellow robe. Cooked pear, oily, harmonious bouquet – barley sugar, glazed apricots, a breeze of lime, and vanilla as it airs. There are spice lines in the attack: at an elegant moment now, is really smooth, but also finely fresh, its acidity really fine. It drinks great as an aperitif, has lovely secure depth, fine length. Delightful mature wine, an exercise in harmony and serenity. They don't make whites like this these days – I note its 13°, I taste that finesse, and I have just come off tasting 2008 white Châteauneufs that weigh in at 15° plus. Lovely aniseed aftertaste after one hour. No harm decanting this. Subtle wine that goes well with grilled Tiger Prawns. 2016-17 Feb 2010


quietly fat bouquet; the palate also is rich, runs on well. Good depth in mid-palate. A wine that delivers – will show well early on. 10% was vinified in new oak for the first time in the aim of achieving greater richness. 2010-12 Feb 2000


flowers, white fruits on a calm bouquet. Soft, rather gentle palate, has a creamy texture. A touch of nuttiness brings up a the finish. It is just drawing back into its shell. 2008-10 Feb 2000

1992 ()

buttery, apricot aroma, with dried fruits and light butter and hazelnut behind. The palate is still solid but less interesting than the nose. To 2008. March 2005