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The Wines

Viognier, Roussanne, Grenache blanc from clay-limestone soils, 12 hr cool skin maceration, varieties fermented apart, 80% steel vat fermented at 16°C, 20% (part of the Roussanne) fermented new 275-litre oak casks, raised 6 months, lees stirred, assembled in February after harvest, malo blocked, unfined, filtered, 13-16,300 b


sound yellow; nut, peanut front air, with white plum fruit backing, apricot and pineapple: the bouquet has a pretty ripe centre and suggest the use of oak which has been applied with agility. The palate fixes aim on supple but tidy, rather tight cooked fruits, a vanilla and lime influx with them. It is a shade techno in its drier final stages, presents oak toast and licorice there. Has enough body for a spaghetti vongole (clams), for instance, has gained dimension over the summer. 13.5°. 13,000 b. 2017-18  Oct 2013 Previously May 2013 *** yellow robe, some green tints. The bouquet reflects peach and flowers such as jasmine, with toast-oak backing, and a little fennel, licorice – this is a sound nose. The palate is mildly fruited, presents a round texture, is a wine suited to la table, and has enough gras for egg dishes, for instance. There are vanilla moments as well. Fine acidity keeps it going. Short-term wine. 13.5°. €9 at the cellars. To 2016  May 2013

2011 ()

steady, pale yellow. The first aroma is hazelnut, with an air of pineapple behind, mandarin and lime zip. It is a bit grainy. The palate glances out, doesn’t have a really strong centre, ends on ash, slightly burnt notes – lessens there. It is not yet a whole, lacks some secure gras through it – could have more fat. There is oiliness in its late texture. It may amplify. Try from spring 2013. 2016-17  Oct 2012