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The Wines

100% Syrah (early 1990s) from mica-schist & gneiss soils at Ampuis & St Cyr, hand harvested, part destemmed, 25 day steel vat vinification, daily pumping overs, part vat emptying/refilling, malo in cask, aged 70% 225-litre, 30% 600-litre oak casks 14-15 months, unfined, unfiltered, “drink with red meats, cheese”, 10,000 b

2017 ()

(casks) very dark robe; varnish, red meat, blueberry fruit feature in a closed, sturdy nose, aspects of vegetal in it. It is wide across the glass. The palate is muscled, very schist wine that has iron and really sealed matter at its heart. There is a line of black cherry fruit through it, The finish involves oaking, with a sense of extraction. I am surprised it is bottled already, since the fusion of content and oak could have been given longer in a large container. 13.5°. 100% Syrah. From 2021, must be decanted. 2033-35 Dec 2018

2016

(casks) dark colour, black centre, purple on the rim. The nose runs broadly on sun-filled black fruits, have a southern ripeness, a fat intensity, room for a little mystery, such is the depth. Its oak is well entered. The palate bears crunched black fruits with a note of cordite tang through them, has the cut of the schist zones late on. It goes nicely long, with its fruit moving into detail, cassis style little berries, as it ends. There is a very small note of acetate on the aftertaste. Good promise here. 13°. From spring 2020. 2032-34 Nov 2017

2015

(casks) bold, dark robe. The nose is inky, pulpy, squid-like, freely laced with oak, produces a mix of violets, bluebells, cutting black cherry fruit. It’s a full, polished start. The palate runs with stylish, oaked content, surges along well. The black cherry fruit is brisk and clear. The finish could provide more juice, but this will get into shape. It’s still very much in the cellar and on its oak, so leave until mid-2019. 13.6°. 10,000 b. 100% Syrah. 2029-31 Oct 2016