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The Wines

40-50% Roussanne, 40-50% Marsanne, 0-20% Grenache blanc (mid 1980s-late 1990s) from clay-limestone soils, destemmed, 12 hour pre-fermentation cool maceration, 15-20 day concrete vat fermentation, raised 3-4 months, malo blocked, fined, filtered, 30-37,000 b


pale yellow, green tints. Pear, light candy, freshly styled nose, greengage, lime, pear. It’s a low temperature ferment style, with cut. Pear fruit leads the palate, a note of apricot; it finishes on firm grip, pretty decisively, roundly, quietly. It’s all rather in on itself, has a fine acidity. The aftertaste is rather neutral, also tangy. 13.5°. To 2019 July 2017

2014 ()

pale yellow; spring flowers, light pear airs, a small note of licorice on the nose, which gives a gentle and inviting start. This drinks easily now, with an enjoyable roll of gras richness, nice and supple, at its heart. The long, subtle finish brings in aniseed, mandarin, is clear, and encourages another glass. Stylish, w.o.w. wine. Food and aperitif drinking are both suited. 13.5°. €3.60. 50% Roussanne, 50% Marsanne. 37,000 b. To 2017 Apr 2015


opaque yellow, cream tints. Cooked banana, pear and white plum aroma, white fruits at its centre, with lavender. This good bouquet glistens with some fat. This is full, but cellar-led with nutty moments on the second half. It starts on a tangy, near singed hazelnut, and that burnt side stays with it, a pity after the nose. This has nearly got it right, but . . . 50% Marsanne, 50% Rouss. 13.5°. To 2016.  30,000 b. Oct 2013

2005 ()

has a ripe, peach-white stone fruit aroma that leaves a little trail of spice and also butter and honey. Has a nutty attack and comes with a fleshy, fat texture – there is plenty of roundness for ripe and easy drinking. There is a light flan effect late on. A wine mainly for early drinking – there is some heat on the finish, and its core is quite potent. A little simple – a classic low temperature fermentation wine. 13°. To 2008. 12,500 b. Nov 2006