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The Wines

50% Viognier, 30% Roussanne, 10% Clairette, 10% Bourboulenc (late 1990s vines), 3 week vat fermentation at 16-17°C, raised 6 months, malo blocked, fined, filtered, 9,000 b


pale yellow; crunchy hazelnut, dried white fruits air with brioche, baked bread extra depth. There are notes of varnish in with the flavour of cooked pear and white peach. It swiftly contracts and closes down on the finish, where there is small gras richness in a dry setting. It is a bit transitional now. Needs food – pastas, for instance. It is rather stiff on the palate, not truly convincing. 13.5°. €2.95.  2016-17  Oct 2013