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The Wines

50-60% Grenache (late 1960s), 0-25% Syrah (late 1980s), 15-25% Mourvèdre (late 1960s) from pink coloured marl soils on Le Petit Montmirail (S) & from La Bergine (S-W) & Four Danuga (S-W), & from clay-sandy soils on Les Roccassières, destemmed, uncrushed, 4 week steel vat vinification, pumping overs, part vat emptying/refilling, aged 80% concrete vat, 20% 1-3 year 225 & 600-litre Allier, Vosges & Nièvre oak casks 4-5 months (down from 22-24 months until early 2010s), unfined, filtered, “drink with duck, lamb, game, stews”, 6-10,000 b


(vat/casks) full, deep red colour. The bouquet has a sweet depth of raspberry and cherry fruit, coulis in style, sweet herbs alongside. The palate takes the lead from the nose, with a silky smooth offer of red cherry fruit that is sealed in its unforced depth. There are sweet tannins with a toffee, notably lip-smacking element on the finish. This breathes a considered amount of power, its strength coming from within. 14°. From 2021. 2035-37 Oct 2017


medium red robe.  The raspberry fruit aroma has a little soft sweetness, and depth beyond the first fruit. There is a quiet floral note to it, some reduction in the background, so decanting is advised. The palate is purely cast, with fruit that has a stroking quality, dainty juice, and a gentle wave of continuity. This has a nourishing quality, and is stylish, unassuming. It’s an interesting, authentic Gigondas. 14°. 6,000 b. 50% Gren, 25% Syr, 25% Mourv. €16.50. Bottled April 2016. From spring 2018. 2028-29 March 2017


(vat/casks) full, black robe. Stewed fruits, prune aroma with an underlying sweetness, a coated aspect, has a brewed heart. The palate bears grainy tannins and a peppery line-up inside rather tight black fruit. It has a cool angle but its acidity needs 2-3 years to settle into it. Raw edges, punchy state now, time required. Decant this. From mid-2016. especially try around 2019. €15.50 for the 2010 in 2013. 2026-27  Dec 2013