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The Wines

25% each 1970s Grenache blanc, Clairette, Bourboulenc, Roussanne, 75% steel vat fermented, raised 6 months, 25% (Roussanne) new 550-litre oak fermented, raised 6 months, its malo completed, lees stirred, 75% malo blocked, first wine 1998, organic wine, 3-4,000 b

2018 ()

yellow robe; the  bouquet is well rounded, has an assured southern filling of ripe white fruits, is a bonny opening. The palate offers a smooth run of white fruit gras, pear and a touch of apricot, is wholesome, nice and complete. This is absolutely genuine, STGT Châteauneuf blanc, a table wine, with kind local contributions, nudges of juniper, aniseed. 13.5°. 1,600 b. 2032-34 Oct 2019

2016

sturdy yellow robe. Sweet, soft, very ripely fruited bouquet, a peach-plum compote and crushed grapes air, cooked orange. The palate expresses the fat of the south, the texture layered and smooth. It cruises along into a tangy, grippy cooked citrus close. The gras is plump at heart with dried fruits and a firmer outer. This has style, and a delicious mid-palate, a gourmand core. Drink with mushroom risottos, veal, pork – all good. The close is fine, subtle. It’s an authentic white Châteauneuf. 14.5°. 2024-25 Nov 2017

2010 ()

mild yellow, green tints. There is a sense of S02 here, a sherbet note in the front nose, a light air of pineapple chunks from a tin behind that, some nuts and honey also. The palate is sturdy, has its feet on the ground, lacks charm, needs decanting and robust food. A manly white Châteauneuf. It ends on a tough note, too. It may just be in a lockdown phase, try from 2014. 14°. 2021-22  Feb 2012

2006

pale gold tint in a rich robe; has a good, ripe bouquet, with lots of appeal – shows peach fruits most of all. This is a live, full wine with a good dash of fruit and ripe content: plenty in it. There is also some late acidity and a little burn from its oak, with some heat. Finishes solidly. Has character. Best with food. 2013-14. 50% vat, 50% oak this year, which explains the oak on the finish.  Oct 2007

2005 No Rating

NOT PRODUCED: crop went into the red. “It’s hard to sell,” François Giraud

2004

yellow colour; bursting aroma – a spiced fruit salad with pineapples to the fore, a touch of oak. Honeyed start to palate, there is a nice amount of content here, a wide, punchy taste, and I can feel its 14.5°. It’s a meaty, chunky white wine. 2012-13  Good with sea bass, daurade fish, goats cheese as it ages. Alcohol an issue for me, but not for them – “we like this for aperitif!” 75% vat, 25% oak raised. Nov 2006

2001 ()

full yellow, mature robe. Has a broad, quite ample bouquet – some flan, but is also clear and mineral, with a mix of peach, white fruits, apricot and a little brown sugar and spice. The palate tastes along patisserie, fruit tart lines, but is just a bit stiff. There is spice and acidity in the wine, with a correct imprint of the vintage. This is young, and still oaked at its core. Has an apricot, tangy flavour with some late melted honey in the taste. 2013-14  Nov 2007