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The Wines

85-90% Marsanne (34% early 1980s, 66% 2009), 10-15% Roussanne from sanded granite soils at 300 metres at Peyraud, 25% new, 75% 1-2 year 300-litre oak cask fermented at 20-23°C, raised 9-10 months (2010 steel vat fermented, raised), malo completed, first wine 2007, 2,300 b rising to 5-6,000 b

2016

pale yellow. Has a gently spiced, white fruited, pears and stewed fruits or compote, aromatic nose, with a light orange marmalade tone from the Marsanne. The palate starts tenderly, holds close-knit content, has quiet grip, builds into a ginger, snappy finish. This is beau, precise, has some concentration. 4,500 b. 90% Mars, 10% Rouss. From mid-2018. 2024-25 Nov 2017

2012 ()

½ bottle, bottled 1 Oct 2013, 1 month ago: even yellow robe. Apricot, honey, peach fruit coulis aromas in a jolly, gentle bouquet that also includes vanilla, spice and aniseed. The palate has good body, with fragrant touches in its white fruits. This has a good centre, then straightens towards the finish, and lasts well. A fine-boned wine, suited to a good variety of dishes – scallops or St Jacques, goat cheese, Roquefort blue cheese. From spring 2014. 14°. 2019-20  Nov 2013

2010

(steel vat) bottling tomorrow, ie 1 month earlier this year because 2011 seems so precocious and Yves will need the space for the new wine: yellow, green tints. Notably nutty outer air, fine white fruit beyond, hazelnut the main emphasis. Immediate gras richness on the palate, a welcoming fat that leads to a fine finish, a delicate exit. Bonny aperitif wine, indeed. w.o.w. drinking. To 2016 June 2011

2007

fine bouquet – honeycomb air with a little mineral and banana. The palate is finely tuned, has clear length and good grain in the fruit. I like its grip at the end, a true Marsanne nature there. There are vanilla and spice on the aftertaste. To 2014. March 2009 Previously June 2008 *** (sample from 3 casks) restrained, gracious butter-hazelnut nose. The palate is also nice and calm – it moves steadily along; has no real highs and lows. This is light touch winemaking. Good length. This will be good with elegant foods – fish, grilled or steamed, for instance. 2012-13 June 2008