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The Wines

85% Viognier (2003), 15% Viognier (1993) from deep alluvial soils at Limony, pre-fermentation cooling, fermented at 18-20°C, raised 10% new, 30% 1 year old 228-litre oak casks, 60% 2 year old 228-litre oak casks 9 months (50% new oak until late 2000s), malo completed, filtered, tall bottle, organic wine, 3-4,000 b


fine yellow; has a gentle air, wax, low-key cooked lemon, peach airs. The palate has also a peach flavour, nutty notes, carbonic gas, is refined, with oak-butter late on. It grips on the close, is round there, could have more cut. It’s low-key southern zone Condrieu. 13.5°. To 2022 Dec 2019

2017 ()

fine yellow colour; the nose is restrained, on pear, apricot, white strawberry, coming with a gentle curve. The palate gives a relaxed, fleshy display, has avoided the extremity of the year. There’s a hint of aniseed along its route. It leads into a soft, nutty close where there is peach stone, a little grip, the aftertaste buttery. 14°. €25. To 2021 Dec 2018

2015 ()

1) (new 228-litre cask, malo not quite completed) *** quite a shiny yellow robe. Has a wide, almost brimming aroma, with ample vanilla, apricot and greengage present. The palate has a grippy start, holds squeezy gras within, ends on a tannin touch, firmly. It tapers a bit as the freshness backs off. From spring 2017. 6 years. 2) (3 year 228-litre cask, malo not yet completed) ***(*) fine yellow. Peach jam, a hint of exotic fruits with cooked lime, orange marmalade on the nose. The attack is close-knit, followed by a tangy second half. The aftertaste assembles nuttiness, peach, is firm. 6 years. 2020-21 Apr 2016


shiny yellow robe. The bouquet glints well via peach and quince, lemon curd airs. This is quietly stylish, the palate a soft affair; fruit comes with a gradual build of intensity towards the finish, a ball of squeezy style gras richness there. The finish is a bit tannic, on the bitter side. Food helpful – chicken and fish. 14°. To 2020 Apr 2016

2013 ()

full yellow robe. The nose is reserved, shows cooked pear, licorice-aniseed, an air of camomile tea. The attack has a rich, succulent content, which carries for much of the palate, before a more toned down, orderly finish, a hint of tannin or darkness there. Honest, no frills, wine for country foods. It has a lip smacking aftertaste. 14°. 4,000 b. To 2018 Jan 2015


oily, beeswax, pear aroma that is fine. The palate is quite rich, holds compact dried fruits, a baked tart flavour. It gets more punch at the end – it is firm there. 13.5°. To 2013. Nov 2009 Previously March 2009 ** (cask, only 30% new oak used this year, with 40% of the crop lost, this has not yet done its malo) high tone, pear zing in this, bonbon sweets of a real pear drop nature. The palate has a steady run of pear fruit with a fresh outer and spice moments. A nice wine that can be a good aperitif drink. To 2011 or so. March 2009

2007 ()

the bouquet exudes a rounded, sweet aroma, with a little spice lacing in it. The palate is supple, fleshy, carries a baked tart, brioche flavour: this needs to be served cool, is a fat style of wine. A little oak shows up late on. The length is OK. To 2011. “This didn`t finish its fermentation – it has 4 gm of residual sugar, so it is apart from my normal Condrieus,” Emmanuel Barou. March 2009


the bouquet is driven by an overlay of oak, with a mild flan tone and a little pineapple underneath, also a salty, waxen air. Soft and nicely open palate, wide and flows well. Good, clear-cut finish, a very good, reliable wine with typical attributes. Isn`t from the best zones, but has an elegant, nicely knit charm and a complete, tight finish. A little end heat. Good balance. To 2008. 14.5°. Nov 2006


(cask) restrained, mineral and spice tinted bouquet. Floral, quite soft feel to palate, content is unfussy. Good, dried fruits flavour with spice towards finish. Good length. Malo not yet done. 14..5° March 2005


quite refined nose, touch mineral; stylish, gentle palate - dried skin, pineapple, tightens nicely, gets buttery at end. Slight lack of gras. Sound wine.