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The Wines

50% Chardonnay, 50% Viognier (both late 1980s-early 1990s) at 600 metres from stony limestone soils, av yields 45 hl/ha, wild yeasts, fibre glass vat fermented separately 2 weeks at 15-16°C, raised 8-12 months, malo completed, “we have natural acidity, so there is no need to block the malo”, 13,000 b


pale yellow. Has an air of cooked pear, nougat, lavender. The palate sets off on a note of mild gras, is medium weight, has a soft finale. A bit rough n’ready. Nose beats the palate. To 2015. “It is structured, goes well with pasta in basil, red mullet,” Valéry Liotaud. 12.5°. €6.50. May 2013