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The Wines

80% Grenache (late 1970s-late 1980s), 10% Syrah, 10% Mourvèdre from clay-limestone, siliceous soils, machine & hand harvested, destemmed, 8-10 day vinification, cultured yeasts, daily part vat emptying/refillings, concrete vat raised 12 months, unfined, filtered, “drink with sauced or spiced dishes, grilled meat, cheese”, 100,000 b

2016 ()

quite a full red colour. Has a spiced, quite loose bouquet featuring red fruit, mulberry, Grenache to the fore – the fruits have the vintage sweetness, a curvy shape, and there are floral pockets. The palate contrasts with the nose, expresses black fruits and darkness in the offer. There is fluid style to the fruit, with some low-key crunch towards the finish, a powder-sweet red fruits, lozenges, sign-off. This is strongly Grenache influenced wine with enough depth for red meats. Drink from early 2018 to allow more fusion of the finish. Its smooth, oily texture derives in part from its alcohol (about 15°). 14.5°. To 2021 Aug 2017

2015

quite full red. The nose can give more – for now, it gives a restrained red berry aroma, raspberry with a dose of mulberry, and a hint of dried herbs. The palate holds red fruits with a salty clarity, and drinks well solo thanks to its freshness. A bonny, straightforward glass of red Côtes. 13.5°. To 2018  June 2016

2014

quite a full red. The nose is expressive, led by aromas of smoking, herbs and plum. There is plenty of Grenache on display. The palate carries live fruit, with a little leanness of body from the vintage. It drinks OK now. Suited to grills, sausages. The length is decent, and a hint of glow brings up the finish. 13.5°. €4.25. To 2018. Jun 2015

2010

bright, medium depth robe. Black cherry, black olive, cherry liqueur air that holds up well. Slightly extracted debut, a wine with lithe tannins from half way. The extraction makes the second half a bit taut. OK with food. Black pepper on aftertaste. 14.5°. To 2014. April 2011