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The Wines

50-65% Grenache (2002-04), 10-50% Cinsault (early 1980s), 0-25% Syrah from clay-limestone soils, 20 day steel vat fermentation at 16°-17°C after bleeding juice off the skins (saignée), steel vat raised 6 months, malo blocked, 600-900 b

2015 ()

bright, attractive pale pink, salmon colour. There is agreeable saltiness on the nose, an immediate hit from that, with delicate redcurrant and crab apple – this has appealing, floating grace, is deft. The palate is tight, drinks coolly, with strawberry and white strawberry in the flavour. This is well made, genuine wine with touches of mixed herbs on the finish. A tiny note of sweetness shows on the finish with a ping of licorice. There is some carbonic gas. 14.5°. 50% Gren, 50% Cins. Bottled Apr 2016. 800 b. To 2018 Nov 2016

2014

pale red, wee note of orange. Brioche, licorice, crushed cherries aroma, has width and a little sweet ripeness. The palate gives a soaked red fruits flavour, and grips on the second half – this is a grounded rather than airborne rosé. It has its own character, away from the mainstream. Better with food over the apero. 14°. 65% Gren. 25% Syr, 10% Cins, 900 b. To 2017  Apr 2015

2012

clear, red-tinted robe. Upright bouquet, shows brioche baked bread, cherry stone airs, has implicit weight, comes with a cardboard, nut angle as well. The palate is compact; the fruit ebbs and flows, isn’t consecutive, and it almost needs decanting. Has the southern Rhône depth for foods, choose roast chicken, for instance. The peppery aftertaste isn’t convincing. 50% Gren, 50% Cins, 600 b. 14°. Oct 2013