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The Wines

60-80% Grenache (1999-2001), 20-40% Syrah (1999-2001) from siliceous stony soils, hand harvested, Grenache 15 day, Syrah 18 day vinification, wild yeasts, pumping overs, can be 1-2 part vat emptying/refillings, concrete vat raised 6 & 8 months, two bottlings in March & May after the harvest, egg white fined, unfiltered, biodynamic wine, 15-25,000 b

2019 ()

dark red; blackberry with an appealing floral note on the nose; the attack dances well, offers vibrant black fruits, gathers momentum, dashes well to an inky close. There’s a slight sense of mulled fruit, sun swept tones. It’s w.o.w. wine. 14.2°. 65% Gren, 35% Syrah. €10 at the domaine. To 2023 Feb 2020

2018 ()

red robe; cosy red fruit, raspberry and Victoria plum feature on the nose which carries the vintage roundness. The palate presents a good trail of red fruits with supple tannins, is floral towards the finish. This is charming, joli. The fruit is expressive, the close clear, too. Good with lamb. 70% Gren, 30% Syr. 25,000 b. Bottled 28 Feb 2019. To 2021 Feb 2019


(concrete vat, bottling March 2018) shiny dark red robe. Blackberry liqueur, mulberries are the fruit aromas on the nose, a cosy sweet depth here, cordial fruit. There is a good, vibrant attack, the fruit goes wide, and this is well juiced with southern layers of content. There is real strike, a good burst, in the fruit, on the up, while the sweetness is tempting. This is classic CHR bistrot wine, w.o.w. for grills. There’s neat late freshness, detail. “It is unctuous, suave,” Jérôme Chardon. Coulure on the Grenache mean that the blend is 60% Gren, 40% Syr instead of the usual 80% Gren-20% Syr. 14°. To 2022 Feb 2018

2016 ()

dark red, shiny robe. Has an open, forward nose, airs of soaked red cherries, raspberry, a floral perfume. The palate bears neat fruit, comes with good spine, good structure on the second half; this has fibre, brightness, aromatic length. It’s full of beans. I like the clear fruit here, and there’s a small cluster of tannin on the finish. 14°. To 2023 Feb 2018