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The Wines

100% Roussanne from La Font de Michelle, fermented at 15°C, raised new François Frères 600-litre oak casks 12 months, some lees stirring (before 2009 comprised 50-100% Roussanne, 0-25% each Clairette, Grenache blanc, vat fermented, raised, assembled after 9 months, bottled after 12 months), made in 1995, 1998, 1999, 2000, 2001, 2003, 2009, 2012, 2013, 2014, 1-6,000 b

2014 ()

(cask) full yellow colour. The nose is broad and not yet trim and all together. It gives a white raisin, sponge cake aroma, with a little white tobacco, oak on the premises. The palate moves with glints of cooked citrus fruit, and live oaking. The oak and its overt toasting take over the aftertaste. It has life and potential. Excellent freshness lies at its heart. 13°. 6,000 b. From 2018. 2025-27  Oct 2015

2013

pale yellow hue. The bouquet has depth and concentration. The palate is sweet on attack then concentrated, but with a line of zesty freshness that runs right through the wine from beginning to end. Lovely volume of fruit. Better from 2015 but definite potential to age. A class act. 2028-29  JL Oct 2014

2012

(casks, bottling Jan 2014) yellow colour, some green. Flan, buttery, greengage plum aroma with notes of verbena and camomile, a sprinkle of citrus. The palate has a serene debut; this is shapely, stylish, the oak presented with restraint. It is a tasty oak. There is a lot of style on both nose and palate – this is classy, is a pedigree wine for the medium to long-term, serve it in a big glass. Suited to lobster, treat dishes. It is a very attractive, class act, is superfine. The delicacy and consistency of its acidity is worth the entry fee. From 2016-17. 13.5°. €31 at the cellars, 1,000 b this year. 2028-31  Oct 2013

2009

level yellow robe; baked, glazed fruit tart aromas, mixing oak and power, the oak bringing a spice effect. The palate has a finely oaked richness which leans towards the obvious unless food is drunk with it to ginger it up, and make it more subtle. There is finesse that suggests Roussanne beyond the oak (tasted blind). I would leave this until it is 5 or 6 years` old so it can develop more complexity. Could be drunk from spring 2011, with lobster, for instance. I give this marks for finesse and for oak that has not been overdone. “We harvested the Roussanne on 18 August, very happy with it,” M.Gonnet. 2020-22 Oct 2010

2001

buttery, slightly spiced aroma with barley sugar lending a rounder air – can benefit from being decanted. Has a rich-toned palate that is a little oxidative in a positive way, rather like ripe Marsanne. Suggests sound length, if a bit restrained, but then fades a little and gets rather sloppy on the finish. 14°. 2012-13: this could revive. “This could have more late tannin,” M.Gonnet Nov 2007

2000 ()

steady yellow colour; apricot, ripely fruited, attractive nose that has an almost Marsanne side, a touch of oxidation. Raisin, dried fruits start the palate, which is broad, comes with some elegance, the length sound, a tickle of oak on the finish. Stylish and structured rather than the more direct, regular, Tradition level white Châteauneufs. Goes well with food now, fowl and white meats on the agenda. 14°. 50% Rouss, 25% each Gren blanc, Clairette.  2015-2017  Dec 2004

1998 ()

ripe, rounded nose – pear, bonbon sweets. The palate also has a candy nature; it possesses good fat, also honey in the taste, which is offset by drier touches from its oak towards the finish. Leave until 2003 or even 2004. It is not a big hitter, works more on elegance, is 13.4°. 2011-14. All new oak vinified, raised 9 months, lees stirred. Feb 2000