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The Wines

67% from 0.2 hectare on Colombier (late 1980s, early 1990s), 33% from Roche Coulante (1979), fermented 50% new, 50% 1-year lightly toasted 228-litre oak casks at 16-20°C, lees stirred only during fermentation, raised 50% new, 50% 1-year 228-litre oak casks (all new oak until late 2010s) 10-13 months, malo completed, first wine 2009, tall bottle, 2,400-2,500 b


yellow robe; white peach jam, apricot juice show in a wide aroma. This is musky, floral Condrieu, ripe and rich, the texture suave and joli. Fruit peeks out again towards the finish, gives licorice and grip there. It is Sudiste/Southern in tendency, but enveloping in a good way. “These are poor soils that help its minerality,” Alexis Pichon – I agree. 14.5°. 2,400 b. 2025-26 Dec 2019

2016 ()

yellow robe. Has a quietly stylish nose that combines aniseed-licorice, greengage, with finesse in its white fruits. The palate starts on a quiet attack, holds suave content, the texture squeezy all through, builds a rounded finish, a note of ripe power, there. It’s full enough for white meats; for now, it sustains on implicit strength. This is very correct Condrieu, is coherent between nose and palate. 14°. To 2023 Mar 2018


full, prominent yellow colour, some low gold. The nose lacks precise definition due to the vintage strength. There is an aroma of cooked white peach, banana flambé, nothing intricate. After the fat start of the bouquet, the palate also centres on a gourmand content without nuance or subtlety. It’s weighted for sauced, Vieille France cuisine, which will enhance it a little. I find it plain, low on inspiration. Decant it. To 2020 Oct 2016 

2014 ()

yellow robe. The nose is marked by oak and its smoke, has a weighty inner, but one that isn’t clearly defined today. There is a sense of cooked pear, cooked apple. The texture is thoroughly coated, indicating a ripe harvest wine based on succulence and fat. The finish is spiced, gingery. Drink with lobster, sauced dishes. Big Production Condrieu: it just escapes being ponderous. 14°. 2018-19  Oct 2015 


yellow robe. Has a cooked peach air, with some citrus, mandarin breeze in the nose, which has a good filling, leaves an impression. The palate offers its citrus tang fruit with a sound freshness, has enjoyable gras, and is long. A good, well assembled Condrieu, the depth arriving without excess firmness on the finish, as can be the case this year. Pretty stylish and tangy. 14°. 2019-20  Jan 2015


steady yellow; nicely rich nose, a generous helping of white fruits, peach and apricot, some pear. The palate is full, delivers a buttery gras. There are some cooked citrus notes. It lingers on some power, is an emphatic wine, has a firm, near seared ending. I am not sure about its degree and the link of the alcohol to its content. From mid-2014. Has the depth for white meats, for instance. €29 export. 15°, wow. To 2019-20  Nov 2013  Previously Oct 2012 (harvested 20 September, fermenting) pear, slight bonbon, fairly rich air. The palate is round, has good content, not strong acidity, its gras good. 10 October 2012


pale, rather rich aspect to the nose. Has a honey, flint air, cooked pear, pear eau de vie; The palate has a simmer of muscled fruit; the content is compact, no chinks in it. It is just getting going, is a sturdy wine, but its coating is rather refined. Markedly good length. Decant this, also wait 2 years. The main flavour is pear, while the oak lies within, is not noticeable. Serve this in a large glass, too. 15°. 10 months raising this year. 2022-23  Oct 2012

2010 ()

slight move towards yellow on the robe; Has a spiced, almost Riesling air, a lot of zing, ginger – an interesting and provocative nose which also involves pear and mandarin, a great mix. The palate is textured on fat from its late cropping, is not really expressive. Spice, peach jam and also pineapple come into play. It ends clearly, on some oak. Decant this. There is a little ginger on its finish. From 2014. 15°. 2019-20. “We harvested with passerrillage, extreme ripeness, having gained 1° alcohol in 4 days,” C.Pichon. Oct 2012


yellow robe; this has an exotic fruits aroma – guava, spice, pineapple, tangerine, with Spanish flan and toast as well – a good, varied start. The palate is rich, with its flow running well, giving waves of spice after a careful, not especially expressive attack. Oak is still noticeable on the second half, and it ends on that toffee, white raisin effect, even if it is quite clear. It is a bit short on fruit at the end. “We went further on the ripening in 2010 and 2011 than we did with this first wine,” Christophe Pichon. 14°. Decant this. To 2018  Oct 2012