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The Wines

65% Grenache (many 1950s), 35% Syrah from pebbly, stony clay-limestone soils, hand harvested, destemmed, cool pre-fermentation maceration 48-72 hrs at 15°C, 4 week concrete vat vinification, wild yeasts, part vat emptying/refilling, manual cap punching, pumping overs, concrete vat raised 15 months, unfined, unfiltered, converting to organic, 13,000 b


(concrete vat) dark plum red robe, not that bright. The nose gives a reticent note of blackberry, with a bosky, woodsy sideline, could be more decisive. The palate is peppery, traditional, has a cooked plums flavour with a leaning towards dry, taut, notably on the finish. The inner juice is concentrated, but this has the feel of a stubborn wine, with the hot sun and dry conditions leading its nature. Decanting advised. 15°. 13,000 b. From mid-2019. 2028-29 Feb 2018