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The Wines

33-65% Marsanne (1967-1968, 1980s, 2009), 35-67% Roussanne (1997-2010), varieties fermented & raised apart, raised 10% new, 90% 1-2 year 228-litre oak casks 10-11 months, lees stirred, malo completed, first made 2006, 20,000 b

2018 ()

shiny, marked yellow robe; the bouquet is broad, expansive, parades ripe fruit, peach, apricot, with a note of ginger. It emits the 2018 rays of sun. The palate is rich from the off, has a solid heart, flavours of guava, mandarin, a fine late grip bringing sound late definition. It’s in the here and now, is table wine, good with veal in rosemary, for example, or paella. There is a note of tannin on the aftertaste, a touch of tar there. 14°. 67% Rouss, 33% Mars. €20.50. 2025-26 Nov 2019

2016 ()

yellow robe. Exotic fruits such as mango, pineapple, banana flambé feature on the nose, which has swirling appeal. This is rich, fluid, juicy, full of plump content with aniseed, licorice towards the finish, gradual Marsanne grip there. This is ebullient and fat, has a silken feel. It is very much in the house style, with Roussanne fat on parade – it is opulent from the Roussanne. 13°. Bottled Aug 2017. To 2023 Mar 2018

2014

yellow robe. Has a full, upfront nose with airs of white fruits, peach and apricot that have a plush side to them, and a note of cooked lemon. The palate is lined with sustained gras – this is a wine of substance. The flavour is gourmand, apricot; it grips on the finish, giving a little ginger tang there from the Marsanne. This is very much table wine – drink with sauced dishes, Asiatic cuisine. It goes good and long. 13°. 2022-23  Oct 2015

2013

clear yellow robe. The bouquet spills out in a tumble of an expressive trio of peach, ginger, apricot; it is pretty wide. This is settling down on the palate, which is more reserved than the nose. It gives a slight “high” cooked white fruits flavour, pear and peach present. Late grip comes through. It is in transition now, starting to evolve. Wine for la table. Decant this. 13°. To 2020 Oct 2015

2012

yellow colour. Honey, glazed fruits note on the early nose, has a light citrus undertone, involves essence of thyme, melted banana, stewed pear. The palate has a fat centre, a ripe tenor in the fruit, then a pear-peach aftertaste. This is built on a suave ripeness; the style is coated. Drink with foods such as cheese, mushroom pastas, country foods. It lacks true precision, is a bit flashy. Decant it. To 2019  Nov 2013

2011 ()

fine yellow, green tints. Has a creamy, round nose, shows an air of crème patisserie, white peach, apricot jam – a pretty start, a nose of life and lift. The palate has a flavour of white fruits jam, is all very elegant and harmonious. This has real good style, is also long. Stylish, STGT wine – varied flavours and stimuli mix gras and a lucid cut late on. Very good, pure fruit. It deserves turbot and sea bass, for instance. 13°. 2019-21  Dec 2012  Previously Oct 2012 ***(*) warm yellow colour; the nose is opulent in style, offers pear, glazed fruits, is fat, and there is spicing in its white fruit jam aroma. The palate rolls along, on a good line of gras, with a build-up of concentration late on. The style is rich, but measured. It holds a buttery fat, but is restrained from its dried fruits flavour after half way. Food more suited than solo drinking. It deserves good cuisine – fish, white meats chicken de Bresse with a morilles mushrooms sauces. Good late grip, control, can be decanted. 13°. To 2020.  Oct 2012

2006 ()

forward bouquet – shows apricot and peach fruits, and has a full, almost Viognier nature. The palate holds white fruits with some succulence in them – there is a pretty fullness. This is suited to food – dishes such as sole meunière, trout, sea trout, quenelles of pike, lyonnaises. It persists nicely, is cleanly made. Ends on a hazelnut, flan taste. 13°.To 2015 June 2008