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The Wines

52% Syrah, 36% Grenache, 12% Mourvèdre (av age 35 years) from sandy-clay soils with galet stones at Roquemaure, destemmed, crushed, 25 day fermentation at 25°-29°C, 2 part vat emptying/refillings, daily pumping overs, then 3 weeks at 26°C, light lees stirring, underground vat raised 12 months, numbered bottles, “drink with carré of lamb, with spring vegetables, grills, charcuterie, cheese”, 10,000 b


deep, dark red, black central to the robe. The nose has an aroma of soaked black fruits, blackberry, is very expressive, good and lucid, with licorice, blueberries, a note of raspberry. It’s plush and lush in style. The palate is based on copious, fleshy content with a development of freshness towards the finish. The Syrah leads it now – clearly ripe and unctuous, black-fruited, while the Mourvèdre leaves a more firm imprint on the finish. This captures the 2016 bounty well. There is no heat, and offers lip smacking drinking already. It is very primary, much on fruit, for now. Some dusky tannin lies well within. The Syrah-Mourvèdre duo combine notably well – Syrah with black juice in the mid-palate, and Mourvèdre with support to its length. Bottle number 200. 10,000 b. 52% Syr, 36% Gren, 12% Mourv. 14.5°. 2022-23 July 2017