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The Wines

25-28% each Grenache blanc (mid-1950s), Clairette (1960s), Roussanne, 16-25% Viognier (both 1998, both lees stirred) from sandy slope soils, steel vat-fermented at 15-18°C over 4-6 weeks (until mid-2000s was 14-16°C), steel vat raised 6-7 months until 2015, from 2015 90% steel vat, 10% new 228-litre oak cask raised 6-7 months, malo usually blocked (completed in 2014), first wine 2000, 1,800-3,000 b

2017 No Rating

NOT PRODUCED – “I didn’t have a vat small enough to ferment it, with 9.5 hl instead of the usual 22 hl, so it went into the Vacqueyras red.”

2015

quite a full yellow. Grape essence, peach fruit jam and notably quince aromas show in a typical Vacqueyras bouquet, comes with local depth, aniseed notes. There are mixed flavours and prompts on the palate, quince paste the central flavour; it shows a little toast-vanilla at the end, has grip. This is good, true table wine, STGT, one with real good foundation. It has energy, likeable depth, character, ends solidly. Good with white meats, morille mushrooms. “I would like it with scallops à la crème,” Guy Ricard. 13.5°. 2023-25 March 2018

2014

shiny yellow robe. The nose is beau, involves pear, roasted almonds, apricot, is generous and varied. The palate gives apricot, light honey, greengage plum flavours. The texture is good and supple. It’s a wine of texture more than freshness, for la table. It is notably fat on the palate. “It lacks some acidity; the malo was done this year -  I didn’t control it,” Guy Ricard. 14°. To 2019. July 2016

2013

yellow robe. Exotic fruit airs feature in a very open, bustling nose, pineapple, apricot juice, guava. The palate holds a sweet richness, is ripely fruited, but has grip late on, tang that leads into a good, clear close. Wine for la table – butter-based dishes, veal. 13.5°. 1,800 b this year, at least 25% down. To 2020 July 2016

2012 No Rating

(vat) 2 bottles tasted: 1st bottle: yellow robe. The nose is not clear, is curious – it reveals a stiff hazelnut, wide shoulders, has power, yeasts, lees. The palate is broad and clumsy, lacks a neat central point. Bottle 2: a bit better, but the fruit isn’t clear. Can’t be judged on these vat samples. €10 at cellars. May 2013

2011 ()

mild yellow. Spice, white pepper air, citrus notes, lemon tart – it is fresh and up, has a light trim of honeycomb. The palate has a flavour of dried fruits, white jam, is cautious. Its acidity lies a little outside, so wait. It ends on citrus. Decant this. From late 2013. Not sure, but can meld.  12.9°. Bottled May 2012. 2020-22.  Oct 2012

2010

open, yellow robe. Aniseed, baked fruit tart aroma, orange marmalade with confirmed spice – a lot of it; exotic fruits lurk here, with smoke present. The palate holds a nicely flowing white jam that is spiced, finishes well – rich and round. Good, sun-filled length, STGT wine. Food over aperitif: black truffle dishes, scallops or St Jacques à la crème. Good typicity, comes with a glycerol and honest terroir feel. 14°. 2020-21  Oct 2012

2009 ()

(vat) yellow, some depth in it. Fat, expansive nose, but also balanced, hovers between butter and baked white fruits. Reflects the finesse of non-traditional varieties such as Roussanne. The palate is tasty, solidly full, lengthens well, shows nutty elements, is tight at the finish. Food best. Can serve for the aperitif, has bright freshness, charm and balance, is very drinkable. To 2016. July 2010

2006 ()

buttery, fruit tart aroma, solid and a bit reduced, with some honey. Apricot and white fruits jam come out of a full and still closed bouquet – but its stream and continuity bode well for the future. Ends with clarity even though it is closed. There is some peppy acidity, and there are dried fruits on the aftertaste. From spring 2009. 2016-17 Jan 2008

2005

yellow robe; the bouquet is moving into a floral, nutty zone, with grilled notes: the aroma is secure, holds fennel, menthol, licorice. The palate has good core and grip: its solid constitution means it has a bit of the red wine in its shape and sequence. It is just opening now, offers white plum, lime and citrus flavours from the Clairette, with some nice caramel in mid-palate. Good length and character. STGT wine. 14°. 2017-18 on this showing. “This is a personal favourite this year; it is the best I have made since my first white in 1998,” Guy Ricard. Jan 2008 Previously March 2007 *** quite a tangy bouquet, lime marmalade with some honey in support. Palate is firmly textured for now, led by apricot and overripe pineapple. Sound grip with a late salty tang and honey on the aftertaste. 13.5°, is agreeable food wine. 2010-12 March 2007

2004

pretty moment for the bouquet – is open and expresses honey, white fruits, hay, and is long. Saffron and honey mix on palate, greengage fruit also. Has a quietly rich finale. 13°. 2009-11 March 2007

2003 ()

mid-weight nose with honeysuckle and white flowers. The palate is broad and full, with a nice cherry-honey finish. Good length. “The honey comes from the Grenache blanc, with its tendency to oxidize,” Guy Ricard. March 2005

2000

pale robe; agreeably fresh bouquet, with white stone fruits, some hazelnut. Gentle and round on the palate, with discreet warmth. Nice final grip, an understated wine. Good to drink off the bat – aperitif. May 2001