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The Wines

60% Viognier (1992-93), 40% Marsanne (1992-93) from a rented vineyard at Sainte-Cécile-les-Vignes, steel vat co-fermented at 15°-17°C, raised 6 months, malo blocked, filtered, first year 2016, 7,200-10,000 b

2017 ()

there is a pear muskiness, mainly Viognier, on the nose, banana, the mainstream aroma of a low temperature fermentation with cultured yeasts. As a result the candy, bubble gum flavour is no surprise, with an infill of easy richness, and a rounded close. This is fat, obvious wine that must be served well chilled. It is concentrated from the vintage, and will be OK with cold meats, pasta. 13.5°. 7,200 b, down from 10,000 b this year. To 2020 Feb 2018