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The Wines

60-75% Grenache blanc, 15-30% Clairette, 10% Bourboulenc (all early 1960s) from sandy soils on Les Bédines, Fontaine de Joubert at Courthézon, all steel vat fermented together at 14-16°C, raised 6-7 months, malo blocked, “drink as aperitif, or with mixed salads”, wide bottle, 6-7,000 b

2016 ()

yellow robe, some depth, an oily, southern aspect from its traditional varieties. Mango, very ripe peach aromas lead the nose, a sunny abundance, is a rather fat start. The palate also runs on tropical styled fruit flavours, has a plump nature, a rounded finish, the texture smooth all through. It’s an in the instant white of lowish acidity, suited to la table over the aperitif given its fat content. Good with Asian cuisine, sauced chicken. 13.5°. 60% Gren bl, 30% Clair, 10% Bourb. To 2019 Aug 2017

2011

(vat, bottling in six weeks) yellow tints; salty freshness, light airs of pineapple and lemon on the nose, and these also kick off the palate, with a wave of gras soon after, a texture that is supple. It ends clearly, shows the fine acidity of the Bourboulenc. Nicely open, good breeze, drinkable wine suited to the aperitif. This is good, has a taking freshness. “Shell fish, snails, scallops (St Jacques) with a beurre blanc, summer salads would all go well with this,” Julien Masquin. 13.8°. Export price €4.20. 2015-16 Feb 2012

2010

pale robe. Light banana-flan, white fruit jam airs, with floating lime notes, white spice. The palate has an upright shape, an intricate structure, is probably best drunk in its second stage – I find it obscure now. It has matter and grounding. Decant it, but wait. There is an interesting late foundation to it, and it is suited to la table, foods – would be good with chicken, for instance. “It was difficult to achieve ripeness, so it is a lively wine this year,” Julien Masquin. From 2013. 13.5°. 2018-19, can live. Feb 2012

2009

shiny, mild yellow robe; the nose is holding back, and this could be decanted – there is a pretty roundness in its wax- white fruit, licorice mix. The palate has a salty infill, and holds good, but currently subdued, gras richness. It starts on a tight texture, is muscular, and develops a sealed, rather demanding side late on. Sound, but lacks charm. “it was a year of drought, and we picked early, at the start of September. Our hand was forced by the alcohol degree, so the ripeness was not quite complete. It is suited to pieds et paquets (lamb trotters and tripe) or blanquette de veau (veal stew) or you could try L'Axoa de pays Basque – a spiced veal,” Julien Masquin. 14°. 2017-18. Has developed its sterner, more filled side since first tasted, a good sign. Feb 2012 Previously Oct 2010 *** bright, soft yellow; classic Southern Rhône, buttery, lime-greengage aroma that has a fresh side, hints of dust and spice, a fine style. The palate is designed to drink easily on the aperitif – it achieves that. Shows a little sweetness on the finish, is a low acidity, drink soon wine. Agreeable now. Serve well chilled, could go with Asian foods. To 2012. Oct 2010