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The Wines

Syrah (mid-1970s-mid-1980s) from sandy-clay soils on Chasselvin at Beaumont-Monteux (southern sector), 5 day pre-fermentation crop cooling at 10°C, 5-7 week vinification at up to 32°C, pumping overs, aged 1-3-4 year 300-litre oak casks 12 months, unfined, filtered, 4,500-7,500 b

2017 ()

(casks) dark, full robe. The nose has a vegetal, nutshells aspect, which rules over its red fruits interior. It trails a little smoke, a note of damson plum. The palate bears a flavour of black olives, plum-cherry fruit, is assertive, muscular, not yet ready. The length is certain, so it’s time that is required to shape it and soften it. I am surprised it’s already in bottle. Whole bunch use here, I suspect, and that gives it its vegetal nerve. Decanting a must. From spring 2020. 2028-30 Dec 2018

2015

(casks) very dark robe. The nose is an abundant offer of black cherry fruit, with a little inner sweetness, a note of pepper – it is an open start. The palate bears good, rather crunchy black fruits, swishes along with panache, ends on fine graininess from the nicely live tannins. The length is good and fresh. Fun drinking here, w.o.w. wine. 13°. 4,500 b. 35 hl/ha this year. From 2017. 2020-21 Oct 2016

2007

quite a full red with a dark centre. Smoky bouquet, with an oily underlay – it is broad, not overdone, suggests the presence of small red fruits within. The palate sets off with “dark” black fruits trimmed with evident tannins, and it gets a little charged up at the end. There is a wee edge of late burn that brings a mocha style flavour – this needs leaving for 12 months. The finish is pretty clear. From spring 2010. No harm decanting this, either. To 2016. Bottled Oct 2008. March 2009

2006

red robe, touch of dark at its core. Has a smoky, bacon and black fruits nose that is wide. The palate gives scented black jam that takes on a slightly grainy texture late on. Has the buzzy nature of 2006, and can improve and soften its finish, which is fresh for now. This is a grounded wine. To 2013. March 2009