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The Wines

60-90% Grenache blanc, 5-40% Roussanne, 0-5% Clairette from siliceous-clay, galet stone soils on Les Coulets/Saint-Paul (S-E), Pied Redon (S-E), cool decantation after pressing, fermented at 16-18°C, raised 50-70% steel vat, 30-50% 1-year 228-litre oak cask 6-7 months, oaked wine has lees stirred, organic wine, 500-1,200 b

2016

firm yellow, gold-hued robe. The nose is almost oxidative, but not actually so; it is firm, thorough, evokes brioche baked bread, lemon curd, apricot and peanut paste. The palate presents a solid front via compact, sealed richness, is very much on a glycerol, for la table, trail, its heart truly Grenache blanc. The fringes have a little Roussanne fineness. Decanting is required for it to gain more expression, especially on the bouquet. I like its thorough heart and terroir relationship to Provençal cuisine. It has character, finishes well, with salted, cooked lemon. 14°. 60% Gren bl, 40% Rouss. 2025-27 Sept 2017

2015 ()

bright, quite full yellow. The bouquet is tight, but wide, is on baked bread, licorice, greengage plum. The palate gives a serene run of white plum fruit, with fine freshness well in tune. There are bonny touches of apricot, ripe white strawberry adding interest. Good depth, with some subtlety. 2023-24 Sept 2016

2014 ()

yellow robe; lime, candy first aroma, has a sharp strike, is backed by fennel. The palate is tight, a little arm’s length, technical. It is upright on the finish. It doesn’t hand out much soul, is plain wine. There is a small knot of gras on the finish. Shadowy wine. 13.5°. 60% Gren bl, 40% Rouss. 770 b. Bottled March 2015. Fermented at a lower degree – 16°C – than in the past (18°C).  2021-22  Oct 2015

2011

yellow-tinted robe. Has a chunky, square, rather alcoholic nose, an air of peanut paste present, and airs of resin, infused tea. The palate also displays a square, grounded style – this leans rowards food, hearty foods, meat dishes with mushrooms, Italian country cooking. It accentuates ripeness, ending on glazed fruits, white raisin. The chief problem is alcohol, which is borderline. Not for those who seek elegance – the finale is assertive, goes bang. Food will camouflage failings, lack of balance. 60% GB, 40% R, 70% vat, 30% oak, bottled Feb 2012, 900 b, €24.50 this year. 2018-19  Dec 2012

2010

even yellow robe; cooked white fruits such as pear, fruit tart air – the bouquet shows a thorough ripeness, is a solid ensemble, is typical also. The palate starts off in chunky fashion, is thorough in the same way as the nose; it is still under wraps with its firm packing. There are herb-garrigue notes in it, is an STGT wine. It has a firm, long conclusion, with the aftertaste bringing forward tilleul or linden and white fruit jam. 14°. €25. Bottled Feb 2011. 2023-24 Dec 2011

2008

light yellow robe; high tone, robust bouquet, baked white fruits and aniseed. Forceful, rather big, scaled-up wine with cellar-derived heart. Shows late tannin, spice, heat. Food a must for it – white meats are on the agenda given its big style. 2017-18 Nov 2009