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The Wines

destemmed since 2004, 20-25 day vinification, crop cooled 3-5 days at 13°C, twice daily pumping overs, aged 60% vat, 40% 2-3 year 228-litre oak casks 10-11 months (until 2005 raised 80% vat, 20% 3-year oak 8 months), unfined, filtered, named Opora since 2011, 7-10,000 b


surging, dark robe, black centre to it. Taint on nose. Bottle 2: dark robe; the bouquet has an inky nature, doesn’t give a lot, may have been bottled recently. There’s a note of chocolate, black raisin, date, therefore firm ripeness. The palate follows suit, holding firm, towards tough content, a clamp of dark tannin on the second half. The feel is exerted, dour. This is hard work. The one hope is that time allows it to loosen, so try from 2023, and double decant. 14.5°. 2030-31 Nov 2019


shiny dark red; black cherry, smoky tea air – this is a buzzy, get up and go bouquet, has licorice with it. The palate fruit is direct, mobile. Serve this chilled, drink it solo. It has patchwork tannins here and there, a nutty note from them. Crisp style of Crozes; it is just a shade clipped, and could have an inch or two more girth to it. Grills ideal with it. It can settle further. From spring 2013. 13°. To 2018.  Nov 2012

2007 ()

glistening dark red robe; has a pretty caramel, black fruit aroma that comes with a touch of the jam about it – olives and tar also mingle on it. The palate holds a graceful red fruit, and is rounded, and very drinkable now – ça passe bien, goes down well. There is good fruit and light tannin back up to it, and is best for early drinking. w.o.w. wine. To 2011. March 2009

2004 ()

earthy, rather reduced aroma, ample and peppery. Plenty of flesh on palate, plus good tannic lining. Fruit is clear. Esp 2007 on. 2011 March 2005

2002 ()

soft, peppery/red fruit nose; mid-weight, slight length. Sympa around 2005. 2009-10


pure, fresh pepper/red fruit nose; red fruits, some end tannin, ideal barbecue wine, esp 2004-05. To 2008