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The Wines

55-60% Grenache, 0-40% Syrah, 0-18% Clairette blanche, 0-10% Carignan, 0-20% Cinsault (vines mid-1980s to late-1990s) from lime, siliceous red clay soils with galet stones, hand harvested, 12-24 hour cold maceration pre-pressing, steel vat fermented 10 days at 16°C (until mid-2010s fermented at 17-18°C after bleeding juice off the skins), raised 5-6 months on fine lees, malo blocked, filtered, “drink with spicy chicken, grilled white meats, sauced white meats, charcuterie, Mediterranean cuisine, Greek cuisine, Asian cuisine, lamb”, 5,200 b

2018

red robe, true Tavel. The bouquet is lined with sweet strawberry and raspberry fruit, has a luscious nature. The palate is also plump, fat, delivers a ball of red-fruited flavour with sweetness pervasive all through. It needs serving well chilled to offset potential heaviness. It can accompany sauced dishes. I find it rather obvious, a bit ponderous, but there will be takers for its fat content. 13°. To 2021 May 2019

2017

pink robe with some depth. Has a soft, red-berries, strawberry coulis aroma, a little curvy sweetness, a hint of herbes de Provence. The palate is easy, open, medium weight, based on a supple red cherry content; it continues quickly, ends roundly, a bit tamely. It lacks the pedigree of the leading 2017 Tavels, is OK. It’s a short-term Tavel at its summit now. 13.5°. €8.90. To spring 2019 Sept 2018

2016

handsome pink-red robe. The nose has a sweet aspect, an air of strawberry ahead of red cherry, with a clear tang in the fruit. The nose is neat, not flamboyant. This has a bracing nature, via direct red fruits, a little on the wire, with crisp grip on the finish. It’s salty, tangy Tavel, rather on the wire, at first needing food to soften it and give it more ease. Perhaps the crop was picked a day or two early, hence the 13.5°. However, I came back to it after three days, by when it was more juicy and easier to drink. 5,200 b. 55% Gren, 18% Clair, 17% Syr, 10% Cari. To 2019 May 2017

2014

red noted robe, good shine. The nose is plush – an aroma of red fruit jelly issues forth, a summery sweetness. It isn’t varied, is still in early youth. The palate is compressed around a centre of simmered, coulis style red fruit, has a close grip as it finishes. The liaison is with Tavel of all times – a light red wine more than a rosé de Provence. Good with lamb cutlets, for example. The aftertaste is firm, a note of licorice there. 13.5°. 60% Gren, 40% Syr. 2017-18  Jun 2015 

2012

red-tinted robe. Has a rather nicely fat nose, one that is inviting thanks to its rounded red fruiting, jam notes. There is a trace of reduction. The palate starts on cherry, but the fruit fades, and leaves a rather washed-up finale, with dusty moments. I think it could have had a longer maceration to achieve greater length. To 2015.  May 2013

2010

pink robe, suggestion of onion skin, also rather live redcurrant. Steady operator on the palate until a rather dry end – a pity. Pez sweets taste – the red fruit ones. 13.5°. March 2011