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The Wines

100% Gamay (late-1970s-mid 1980s), until 2012 had 0-15% Syrah, from sandy granite soils at 300 metres at Ardoix, around 30 hl/ha, destemmed, 12-14 day vinification, pumping overs, cap punching by foot, 50% fibre glass vat, 50% 2-3-4 year 228-litre oak cask raised 9 months, unfined, unfiltered, 5-7,000 b


bottled two months ago: red robe. Has an attractive, understated aroma, with character, rather fine red fruit, attractive red berries. The attack is attractive, gives a good run of neat red fruit that comes with nice life in it. This drinks well, is w.o.w. wine. It is appealingly fresh, has a little pepper in it. This is 100% Gamay. €9 at the cellars. To 2017 Oct 2015

2011 ()

proper red robe. Raspberry coulis aroma, with licorice and toffee airs. The palate is fat, rich, plummy on the debut, has a traditional Beaujolais style. The foundation is secure, deep, and there is a fruit pastille, gummy roundness on the finish, with a light floral touch. A wine for la table; its 15° doesn’t come through, apart from a bit of glow on the aftertaste. “Michel Chabran at Pont de l’Isère served a white fish and chorizo dish with this recently – very good,” Guillaume Sorrel. I would also opt for cold dishes, the wine chilled. Bottled 1 month ago. 5,000 b this year. The high degree stems from the fact that the vineyard is 1 hour away, and the last to ripen, so it has to wait while the other vineyard work is done. To 2017  Nov 2012


bottled two weeks ago: 85% Gamay, 15% Syrah this year. Red robe, wee violet presence. Mildly peppered and spiced, rather Larnage style Syrah air with a layer of agreeable red fruit and a gummy note behind, a dash of white pepper there also. Nice, loose appeal on the palate. The fruit has crackle, good clear, breezy drinkability. There is a pocket of late tannin. Good now – get into its fruit. Both this and the Viognier are commendably precise. 14°. €6.50 export price. To 2014. Nov 2011


level red colour; black cherry fruit, fruit jam, road tar, a bit like a southern Syrah, there is liquid honey here. Air refines it. The palate holds ripe fruit, comes with a little tannin towards the finish, has decent heart. At first, it is easy going, with a lot of fruit, a berry jam flavour, some licorice. There is a southern leaning in its ripeness, so that it is not that easy to spot the Gamay. But air brings out baked tannins, and it changes very quickly from being facile to more challenging. Issue of extraction?? Drink with grills. Respectable first go. 100% Gamay. 3,500 b this year. To 2014-15 Nov 2010