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The Wines

45% Grenache, 45% Cinsault (both late 1970s), 5% Syrah, 5% Mourvèdre from galet stone soils, wild yeasts, 3 week vinification after bleeding juice off the skins (saignée) & after direct pressing, wild yeasts, 70% concrete vat, 30% mix of new, 1-2-3 year 228-litre oak casks raised 4-5 months, unfined, filtered, biodynamic wine, 4,000 b


solid pink robe. The nose gives a baked green apple, crab apple aroma, a little sweetness and brioche baked bread in the mix. There are Vin Nature undertones here. The palate moves easily, with a salted inflection, and a consequent tangy late stretch. I prefer the palate to the nose, but I am not sure how truly ensemble this is. It can be drunk for the aperitif, more especially with Mediterranean dishes. 13.5°. To mid-2017  Feb 2016 


red-tinted robe. Assertive, rather metallic, abrupt nose – you have to “dig out” its crabapple, also green apple such as Bramley. The palate is crunched up, has a taste of nutshells that I associate with Vins Naturels, low sulphur production. The air helps it to cohese – there is a red wine tilt to its hat – in the form of structure, tannin and grip, with salty notes on the late palate. Drink with North African dishes, couscous – they are ideal with this. There is wine, depth in the glass – this isn’t a pasty. 13°. €9.00. To 2016 May 2013


(bottled 4 days ago) shiny pink; has a live, red berry, fresh aroma with a little floral trimming. The cherry fruit starts brightly, then tightens up at the end, comes with a quiet grip. It isn`t yet settled, but will a perfumed wine, one with a floral aftertaste. “It is livelier than usual, but still typical – it is only 13.2° this year,” Marine Roussel. From June 2009. To autumn 2010 or so. March 2009


pale pink; subdued, but well-set red fruits such as redcurrants on the nose. The palate fruit is attractive, all nice and calm; it runs steadily to the finish, the length is good. Drink this pretty wine now. 14.5°. To 2010. March 2009