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The Wines

65% Grenache, 25% Cinsault, 10% Syrah (early-mid 1990s) from clay-limestone slopes, 3-4 week steel vat fermented by bleeding juice off the skins (saignée) at 16-17°C, raised 5 months, light lees stirring, fined, filtered, “drink with grills, braised vegetables, veal escalope in cream sauce, Tajine dishes, fish, fresh goat cheese”, 120,000 b

2015 ()

red tints in a pink robe, a classic Rhône hue. The bouquet is good – there is a confident depth of red fruit, strawberry and a little local, garrigue, colour. The palate picks up the baton of a food-friendly wine with a well prolonged and trim gras. It has a good lining of red fruits with a neat acidity. Good with Mediterranean fish, red mullet, aubergines. STGT, local virtues here. 13.5°. Gren, Cins, Syr. To 2018. June 2016 

2012

pale Provence pink colour; the nose is soft n’easy, supple, has an understated air of redcurrant. This is neatly presented rosé – the fruit is like quince thanks to its cut, and continues with a safe hand. Suited both to the aperitif and light hors d’oeuvres. Holds rather stylish gras richness. 13.5°. To 2015  Oct 2013

2011 ()

pink robe, classic rosé. Mild, agreeable scent in its red cherry fruit air, a hint of sweetness and ease, with a touch of lavender and flint. The palate red fruit is candified, the texture supple. It ends roundly, drinks easily, can do the aperitif. The late squeeze of texture is satisfying. There is some minor heat and tightening on the aftertaste, with a wee note of saltiness. 13.5°. To 2014. July 2012