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The Wines

35% Merlot, 33% Grenache, 18% Syrah, 14% Cabernet Sauvignon (all early 1980s-late 1990s) at 500 metres from clay-limestone, well drained soils, destemmed, 2 week vinification of varieties apart at 26-28°C (reduced from 30-32°C since 2010 to have softer tannins), pumping overs only, vat raised 12-18 months, fined, filtered, 20,000 b


red robe; soft air of mulberry, blackberry jam, the red fruits leading it. The palate is nicely round, and suavely textured. The centre is tasty, plump, while light late tannins lend grip. This is going well now, and the blend is well judged to make it a harmonious whole and more complete – it mixes gras and grain, has light scenting, good local grip. STGT wine; the finale reflects flint, mixed herbs. “Good with lamb cutlets cooked with herbes de Provence,” Valéry Liotaud. Bottled March 2012. 12.5°. 2015-16  May 2013