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The Wines

80% Syrah (1970s), 20% Gamay (1970s) from loose soils over granite at 400-430 metres on Boissey at Chavanay, whole bunch 2-3 week concrete vat vinification, wild yeasts, cap is plunged, submerged, raised 5-10 year 228-litre oak casks 11 months, varieties kept apart until bottling, unfined, unfiltered, “drink with tapas, light dishes, charcuterie, game”, 5,000 b

2018 ()

dark red; cooked raspberry, mixed berries with light notes of herbs on the nose. The palate gives expressive fruit, with a good sphere of bright red fruit flavour; it straightens towards the finish, defies the vintage profile with its texture and cool late moments. It’s genuine, unforced, with live fruit central to it. The aftertaste is initially keen, “up”, then softens with air, and it retains its shape. Has a natural style, isn’t cellar-derived. “The Syrah was a bit austere, so the Gamay helped its fruitiness, both at 13° or so,” Simon Gastrein. 13.5°. €17 at the cellars. 2023-24 Dec 2019