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The Wines

80% Grenache, 20% Syrah (both mid-late 1980s) on clay-limestone soils, machine harvested, so 80+% destemmed, 5-10 day vinification, twice daily pumping overs, concrete vat raised 6-12 months, several bottlings, unfined, filtered, 30,000 b, 50,000 b potential


bright, quite full red. Poised, clear bouquet that has a floral front, a charming elegance of red plum fruit, is Grenache-centric, while a light mineral note helps its style. The palate continues on a very drinkable route, is round and perfumed, has mild tannins in support. The red fruit resembles soaked cherries, and it finishes on licorice, sweet herbs. Can be drunk solo, chilled, or with pork, fowl dishes. Perfect for a country pie such as shepherd’s pie, for instance. 14.5°. €2.83 export. To 2017  Oct 2013

2010 ()

mild red robe. Spice touches on the nose, shows aromatic black berry jam. The palate bears a tasty ball of fruit, like a fruit pastille, near the finish. It starts on calm black fruit. Very drinkable, can be drunk solo as well. Bottled 2 weeks ago. Get up and go wine, w.o.w. To 2014. March 2011

2009 ()

(the Grenache part, vat) steady red robe; pretty, forward red plum aroma. Gourmand, fat wine – full and scented. Is a 15° wine, a lot here. (the Syrah part, vat) good purple, mauve robe. Reductive but aromatic nose. Good heart, ripe tannins line the palate, length is good. Is a bit green or firm at the end. 5 years. Dec 2009


mid-depth purple; warm, slightly heated, raspberry, red berry aroma with a little sweet perfume – it gains in intensity and structure as it airs – contrary to many modern wines. The palate bears baked stones, southern fruit, the taste of plum, with a drop of tannin in its finish. This can be served cool – a warm temperature exaggerates its alcohol – it says 14.5° on the label. Food best – simple grills, sausages, picnics. Sound acidity keeps it fresh. It is certainly typical, with its thyme and rosemary finish. Has clean, intense fruit. Best young – drink until 2011-12. June 2009