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The Wines

50% Grenache, 30% Syrah, 10-20% Mourvèdre, 0-10% Carignan from clay-limestone soils, 8-12 day vinification, light cap punching, vat raised on lees 9 months, last vintage 2013

2013

(vat) bright purple, quite dark red. Essence of grape aroma here, a round centre to a bouquet showing reduction. There is a rather elegant air of simmered black berries, and a dusty and licorice angle. The palate attacks well and immediately on crisp, clean rolling black berry fruit with a note of darkness, tar, in behind. The fresh finale is almost clipped, and this will benefit from further raising to soften its very direct sign-off. It is Syrah marked with its crisp notes and its reduction. It is a clean, rather bracing, lively drink – it does a good job of offering fun rather than pretension or seriousness. From autumn 2015. 2018-19  Nov 2014

2012

inviting dark red robe. Big-time reduction shows on the nose, which has a ripe, fat ball of black fruit aroma at its heart, and some garrigue herbes de Provencealso. Plenty of darkness comes from the Syrah and Mourvèdre, and the bouquet has the potential to evolve. The palate gives an extended flavour of cherries and cassis with a siding of pebbly tannins; there is a close wrapping of its fruit, tannins and acidity, so it will be best to wait until 2015. Has the upright shape of the vintage. The length is decent, the fruit takes a slight back seat at the finish. Decant at least twice. 14°. 2019-20.  50% Grenache, 30% Syrah, 10-20% Mourvèdre this year. Oct 2013

2010

rather dark red; reductive, farmyard first aroma, blackberry, Syrah-led fruit present. It gradually drops some of its high reduction, and the fruit has definite drive. There is a surge of black fruit on the palate, and good tannic lining. Nice and wild – there is a real dark streak in this. Good vivacity, verve – it gives clean and “up” drinking. The acidity is fine – it is fresh drinking, the tannins are fine. It has a healthy combination of 2010 and Ventoux climate and location to give it pep. w.o.w. wine. 14°. It lengthens well with steamed brill, so can accompany fish, charcuterie and lots of bistrot dishes. Decant this, even double decant it. To 2015. Feb 2012