30-40% Syrah (1970s-2000s, down from 50%), 20-30% Mourvèdre (2000, up from 10-20%) 10-15% Carignan (1950s) & 10-15% Cinsault (late 1970s, both varieties co-fermented), up to 5% Grenache (mid-1990s), from silt, sand, clay soils 70% at Montfaucon, 15% at Roquemaure, 15% at St Geniès de Comolas, destemmed, 8-10 day vinification, pumping overs, concrete vat raised 15-18 months, unfined, filtered, 25-30,000 b
steady red; smoky, likeable nose with tar touches on its black fruit, wild hedgerow fruit berries, along with smoked bacon. The palate is nice and willing, bears primary black fruit, runs well, has energy along it. The tannins are good and live, bustle along. Has character. The fruit is out of the loop – it is fresher, darker than many in this category. Perfect barbecue wine whose fruit lasts agreeably and tenderly. w.o.w. wine. There is a floral touch on the finish. 13.5°. To 2016 May 2013
bottled 10 days ago quite full red; prune, licorice, smoke nose. The palate has a forward thrust, dark fruits and lurking tannin. Still tight from its recent bottling. There is nice fruit on the back palate, also spice. Very respectable. From Sept 2010. 13°. To 2013. “I find cranberry red fruits,” R de Pins. June 2010.
pretty, full red. Baked fruits, inviting black jam nose. Cautious black fruit, all rolled up in on itself, ends rather closed. Sound length. Good body for a vin de pays. Has a nice tarry aftertaste. 13°. Very good value at around US$10 in the USA, is €5.50 here at the cellar. 2013-14 June 2010
crisp nose. Dark fruit that has a brisk texture along the palate, decent content. Rather upright, young now. Proper structure aimed for here. To 2009-10. March 2007