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The Wines

Grenache, Cinsault, Clairette, Carignan, Syrah, half from clay-limestone with shingle stones, half from clay-limestone with small pebbles, destemmed, cool maceration 12-24 hours at 12°C, fermentation at 14-18°C, raised 4 months, fined

2012

shiny robe that is bright with some red tints, legs down the glass. The nose is a bit clinical, has an ir of redcurrant jam, hints of freshness, licorice, travels like an arrow, straight ahead. The palate starts on a carbonic gas note – hence there is a near spritz feel; it has red fruit, candy touches, red cherry. The fruit continues OK, and it drinks easily. It doesn’t quite hit the best mark, but is OK, is an effective wine. There is a small fruit linger to it. To 2015  May 2013

2011

fine pink colour; the nose is unformed, reductive and locked up, but gives the sense of baked red fruits. There is a tight, small pocket of gras with herb notes in it that evolves into licorice in a nice, steady run. Promising wine. Drinkable, jolly wine. w.o.w. wine, go for it. 14°. To 2014 Feb 2012

2010

pale red, wee orange traces. Fresh, level aroma, has an airy style, a gracious finesse and a little breeze and cut. The palate isn`t quite as bright as the nose, has a grounded nature, a rather rustic sort of red jam. Finish shows sour notes. Needs food – chicken, for instance. July 2011

2007 ()

pale, nicely bright pink; has a biscuity – think Lu petit beurre or sweet tea biscuits – very elegant, refined aroma. The fruit behind has the air of cherry jam, and a hint of baked stones. The palate is wide throughout, with a little sweetness inherent, but a clear train of acidity to move it along. There is great style in this – there is a very persistent flow of red fruit. Comes in the refined style of Tavel, so is apt for the aperitif, but there is plenty of ingrained content for foods – brochette, skewered meats in herbs, chicken, grilled or poached fish – try a lotte or sandre (monkfish or pikeperch), and was later excellent with a carpaccio of salmon. To end 2009. June 2008