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The Wines

50% Chardonnay, 50% Viognier (both late 1980s-early 1990s) from stony, limestone, filtering N-facing soils, av yields 30 hl/ha, wild yeasts, varieties oak cask fermented apart, lees stirred, raised 18 months, varieties assembled pre-bottling, malo completed, only made in best vintages 2010, 2008, 2005, 3,000 b


quiet shine in its yellow robe; has a banana-butter aroma that is round and open, with spice that lingers. There is a rather fat air of white fruits jam, a compote that works well, comes with some oak smoke. There is an oak-vanilla hit on the attack, set into a well-weighted gras, before the oak re-asserts on the finish. This runs in an orderly way, its content and acidity in harmony. There could be less oak, since its toasted, near burnt, pick-up rules the finale. Very good for an IGP – it is a serious white wine for la table, with fine acidity keeping it fresh. “We suggest river fish, white meats, Coquilles St Jacques (scallops), aperitif with this,” Valéry Liotaud. It also does well with grilled asparagus. 12.5°. June 2013