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The Wines

65-70% Grenache (1940s, galet stone clay soils in the Gard), 20-35% Syrah (1970s, limestone, loose gravel soils in Vaucluse), 5-10% Mourvèdre (clay soils in Vaucluse), part destemmed, crushed, varieties fermented apart, 3 week vinification at 28-30°C, twice daily pumping overs, cap punchings, aged 70% 1-2 year 275-litre oak casks (no new oak since early 2010s), 30% vat 9-11 months, filtered, “drink with fine tomato tart, Parma ham & Italian saucisson, duck aiguillettes”, 46-47,106 b

2015 ()

(casks) dark red. It has a well-filled bouquet, a smoky and tarry top air, breezy black fruits within; it’s good and purposeful, fresh, with smoke from the oak. The palate deals in pliant, squeezy gras based on prune, black stone fruits, with a fresh outer circle of menthol, clear ping. There is good life in this, even if it’s still for now on some oak and raising. It’s a well-made Villages. There is a free criss-cross of juice before it tightens on its oak and tannin. 46,000 b. 70% Gren, 20% Syr, 10% Mourv. US%16.99. From spring 2018. 2024-25 Feb 2017

2010 ()

maturing red robe. The nose is reticent, offers an air of low level Grenache, spiced plum fruit. Has a traditional style, is infusing some oak, shows a little sweetness, with fair juice present in its content. The length is OK. Rather functional, a quiet wine. Drink with country foods. 15°. To 2017  June 2013


quite full robe. “Dark”, black cherry air. The palate has kife in it, reaches out well, ends with vigour and freshness. Very respectable. I like the finish. 14°. To 2013. April 2011


dark tints in the red. Baked, shouldery nose has a big, ample style. The palate reflects a lean towards extraction, is oak-lined as well. Has quite a dense core. Less oak helpful. From late 2009, but its oak will always show up. The matter inside is sound. 14°. To 2012. Feb 2009