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The Wines

1975, 1980 Syrah from plateau at Condrieu (Ste Agathe),”our oldest Syrah on Ste Agathe”, destemmed, 2 week steel vat vinification, pumping overs, 1-2 manual cap punchings, steel vat raised 5-6 months, fined, filtered, first wine 2008, last wine 2015, 8,000 b

2014

light purple robe; the nose is attractive, expresses charming red berry fruits with a bonny trail of persistence – it has a gleaming freshness and simplicity. The palate offers red fruits with a touch of seasoning, a note of herbs and grain included. It drinks kindly, with a low-key depth that invites vegetable pasta, courgettes, steamed dishes. There is a bonny small ball of gras and red cherry as it ends. 12.5°. To 2018  Apr 2015

2013

purple robe; the outer nose gives spice and pepper, the inner gives a  raspberry fruit aroma, comes with a liquid, simmered fruits quality. The palate bears smoky redcurrant, raspberry fruit with a step up in tannic darkness as it closes. This is harmonious, and on the button now. The finish is grainy, a little sudden, but food will cope with that – grills, for instance. 12.5°. To 2018 Apr 2015

2012 ()

fine red colour. The nose is openly spiced, a pepper fest to some extent, shows dust and licorice with an under touch of black cherry. This is a medium-weight, easy, spiced wine; a lot of the peppery freshness carries through from the nose. There is a mild spot of late gras, wee plumpness. It could hold more fat at its centre. It has tension, cut, the aftertaste very clear. Another winter would help, though it is OK to drink now, even serving it chilled. 12.5°. Bottled March 2013. 2016-17  Nov 2013

2011 ()

pale red. Reductive and hence gummy red jam paste air, a “high” note – this needs decanting to provide more varied aromas. The palate is soft, even simple. There is a slight gain in density towards the finish, a spot of plump content, before a measured close. As ready as it can be now. A discreet wine with an engaging finish. The finale is round, floral, gentle, very perfumed. 12.5°. “I gave it a shorter vinification tha usual this year in order to keep its fruit – it isn’t a wine to age much in bottle,” Christine Vernay. To 2015. Nov 2013

2010 ()

(bottled two months ago) dark red, with slight black tints. Peppery first impression on the nose, a prune, black jam, attractive undertone, black pepper and licorice also; it spreads across the glass. Blackberry fruit lead on palate – it starts on restrained berry fruit, then moves to a licorice, plus tar, dense crisp raisin exit that signs off with a prolonged tar effect. Crisp, tangy drinking. From 2012 the pepper effect will be less obvious, and therefore more clam. The fruit lasts here. At first there was doubt about producing this due to the vineyard being hit by coulure, failure of flowers to convert into fruit. 12.5°. To 2017. June 2011

2009

pale red; toffee, red jam fruit with prominent licorice, and a reductive note of rubber, tar. Close-knit start to the palate, which is sealed together, is just coming along. Its ripe tannins are firmly in place. Quite a rich texture, ends on dark notes, tar. Decant this. From mid-2011. Bottled April 2010. To 2016. Nov 2010

2008

light red robe; peppery, outward facing red berry nose. Has a green pepper debut on the palate, mixed in with red fruit – a wine that bustles along, drink at the counter stuff. Drinks OK now – with a slice of salami, saucisson, for instance. Ends on pepper, a little chewiness, an easy going wine. To 2012. Nov 2009