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The Wines

50% Grenache, 25% Syrah, 15% Mourvèdre, 10% various from 6 hectares on stony limestone above safre, compacted sand soils, destemmed, 2 week vinification of varieties together at up to 26°C, 2-3 pumping overs per day, concrete vat raised 5 months, filtered, “drink with grilled meats, entrecôte steak in wine sauce, roast chicken, charcuterie, Camembert cheese”, 12-40,000 b


full red robe; the nose is discreet, shows soaked raspberry fruit with notes of herbes de Provence. It’s not as fully out and about as it can be in time. The palate bears spicy red-fruited content, is restrained, runs with a careful spine of freshness into a chewy finish. It’s in transition between first youth and second stage now, is best left until late-2020. Decanting an aid. It’s a correct, low-key Cairanne, with a little collective of fruit within. 14.5°. 40,000 b. €10. 2030-32 Mar 2019


red robe, fair depth to it; this has an open, accessible nose, free wheeling black berry fruit on display. The palate is up there now, with energy in its dark berry fruit, and up for drinking on the hoof now. There are some low-key tannins that add a little darkness. A good drinkable, uncomplicated drop. The finish shows a few herbs de Provence as seasoning. This is fun. Bottled already. 14°. 12,000 b. €9.90. Now to 2018  April 2015