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The Wines

70% Grenache, 20% Carignan, 10% Cinsault (mid-late 1980s) from clay-limestone slopes, destemmed, 10-15 day thermo-regulated steel vat vinification, pumping overs, part vat emptying/refilling, vat raised 6-8 months, unfined, filtered, “drink with charcuterie, roasted veal liver, veal sauté in olives, leg of lamb”, 120,000-400,000 b

2015 ()

red robe with a shiny aspect. The nose gives a precise, restrained air of raspberry, with a mild jelly-like sweetness. The palate centres on red berry fruit with a neat shape, rounded tannins. It’s easy, a trifle simple, ready now. 13.5°. 120,000 b. €3. To 2018  June 2016 


bright, quite dark red. The bouquet is direct, racy, centres on black cherry fruit with some dust in the air. This is for immediate drinking with grills, or solo. It presents live, dark berry fruit with a sprinkle of dusted tannins on a clear finish. It sweeps along well, is toothsome and clear-cut. The fruit is good and lively, can be drunk solo. It flirts with herbs and a little sweetness. It really floats with a deft, approachable nature. Good quality for 400,000 bottles. 13.5°. Now to 2017. Feb 2015

2011 ()

steady red with a purple touch. Red cherry liqueur aroma that is a bit baked, has crunch, pebble in its mainly Grenache plum fruit, with licorice: this is a beefy Côtes du Rhône. The palate starts on cooked stone fruit, has a sense of power through it. The main flavour is raspberry jam. It shows southern power, and has no restraint on that front. The finish is compact, baked, with red fruit eau de vie there. 14.5°. 2015-16  Oct 2012

2010 ()

decent shiny red robe. The bouquet is mild – gives a variety of red fruit airs, blackberry also, with rosemary, licorice – it has a little spark in it. The palate presents a brief, tight ball of black fruit with leathery, rather dry notes around it. It needs food, ends rather abruptly. Fair, low on charm. 13.5°. €2.84 export. To 2016  June 2013