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The Wines

60% Marsanne from plateau, 40% Roussanne from slopes (both late 1960s-1992), varieties fermented apart in 228 and 50 hl tronconic oak vat , raised 10-25% new, 75-90% 1-2 year oak casks 9-10 months (nearer 10% new oak since late 2000s), lees stirred but less in low acidity vintages, malo completed, varieties assembled at end of raising, up from 22,000-25,000 b to 30,000-32,000 b

2018 ()

shiny, rather full yellow; the bouquet is broad, presents its cards on the table now, with a mix of spice, peach, apricot, and toasting from the oak. The palate serves a rich roll of soft white fruits that include mango – they develop tang, citrus touches towards the finish, the Marsanne in play there. This has good heart, is set for la table, spaghetti vongole comes to mind. 14°. 2024-25 Dec 2019


sturdy yellow robe, gold hints. The palate rests on a full display of exotic fruits, mango, passion fruit, with a distinct grapiness, almost like Muscat. There are cooked lemon hints. The palate is close-knit, with the rather reticent issue of thick juice as it goes. Ripe nectarine and greengage plum feature. This is muscular, built like a red wine. There is a note of liquid honey on the aftertaste. Decanting a good move. 14°. 25,000 b. 2022-23 Oct 2016


deep yellow, old colour. The bouquet is filled by ripe fruit, has an exotic fruit, mango jelly aroma, an air of white tobacco, and suggests la table for drinking it. The palate runs with a ripe Roussanne texture and fat, is plump and easy to appreciate, packs a little punch on the finish. Sauced dishes a good companion, also Asiatic cuisine. It can be served quite well chilled to keep restraint present. 14°. 25,000 b. 60% Mars, 40% Rouss. €18 at the cellars. 2020-22  Oct 2015   

2013 ()

pale, flinty colour. The bouquet is rather full – expresses exotic fruits, oak, vanilla from the oak, stewed white fruits, the smoke of oak. The palate has dainty acidity threaded through an apricot flavour, in slight contrast to the style of the nose. It gives an attractive white fruits flavour, also a pear note with tang, has easy length. 13.5°. 10% new oak, 22,000 b. “It wasn’t an easy year because of the weather, but the whites have good freshness and balance. We lost 30% of the crop from bad budding and flowering,” Louis Chèze. To 2020  March 2015


bright, pale yellow robe. Honey-apricot, rather tender nose that shows baked fruit tart, has spring in it. The palate shows Roussanne on the attack – a crisp note comes through – with a gain in salty richness as it goes. The length is correct, has a dried fruits aftertaste. It is a bit on its acidity now. From spring 2010. 13.5°. To 2014. Only 8,000 b this year. Nov 2009


full yellow robe; oxidative style (but not), baked fruit tart, brioche, amontillado aroma. The palate has an oak-pineapple mix in its taste – is not yet really singing its fruit. Its richness is measured, and it ends freshly enough. It ends on the hazelnut of Marsanne, also dried fruits. “Aperitif wine, or goat cheese,” Louis Chèze. I would eat veal with this. 14°. To 2014 Nov 2009

2006 ()

exotic fruits, with honey and melon, the melon denoting Roussanne in near-excess maturity. The palate starts with marmalade (Roussanne again), and aniseed – a mixed bag. Has good body – a modern wine that delivers. Is well-knit, round and has good length. It's nicely out and about. Dec 2007


stylish, quietly ripe aroma; pear/apple start, suave, runs gradually, toast touch on finish.