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The Wines

100% Syrah from galet stone covered soils on Le Boucou (E) & Pied Redon (S-E), destemmed, 27 day steel vat vinification, pumping overs, part vat emptying/refilling, can do cap punching, aged 70% 600-litre oak casks, 30% 228-litre oak casks (50% new oak, 50% 1-year oak) 12 months, unfined, lightly filtered, first year 2004, organic wine, 1,500-2,000 b

2017 ()

(casks) deep, dark red, black tints, a handsome robe. The nose has an aroma of prune, cooked mulberry fruit, large fruit lozenges; a hint of iodine helps its clarity. The palate gives a rich flow, crushed Morello cherries in the flavour, a juicy richness at its centre. This is stylish, measured, well made, and, most importantly, a pleasure to drink, not just sip. The finish is juicy, shows a nice spot of iodine, pulp, the tannins tucked in with a touch of grain to them. 14°. 100% Syrah. From 2021. 2039-42 Oct 2018

2016

(casks) dark robe. Black cherry fruit mingles with oak-vanilla on the nose, has a coulis of black fruits aroma, Syrah from war m lands. The palate displays a fluid, wavy richness with the oak building into tarry late moments. The finish needs refining, so leave until 2020-21. I find it a little monochrome, with the better 100% options at Châteauneuf being the Grenache, obviously, but also the Mourvèdre. 14°. 2030-33 Oct  2017

2015 ()

(casks) good shine in the dark red robe. The nose is broad, well furnished with salted dates, blueberry fruit, a note of chocolate-oak. Despite its relative strength, it remains cool. The palate is sturdy, calm, bears quietly intense black cherry fruits with a note of iodine towards the finish. It has stature and structure, and will age well. It’s a little stiff, and a spot of Grenache would increase its southern appeal. Oak surfaces on its own on the aftertaste. 100% Syrah. 14°. From mid-2019. 2030-32 Sept 2016