Wine Article

“From 35 ha in CdP which are spread out among 18 different parcels, the vines ave 40 yrs of age.” Typically, “65% Grenache, 20% Mourvèdre, 10% Syrah, & 5% other ten varietals permitted; Destemming takes place only when necessary. Vinification takes place in temp-controlled, tile-lined cement tanks & lasts between 4-6 weeks depending on the vintage. The following Spring, the wines are moved into foudres of varying ages (3 yrs to 40+ yrs) where they will age for the next 15 months or so before a final racking & transfer to a large blending tank where the entire production will rest together for one month prior to being bottled unfined & unfiltered. Only one bottling takes place, so bottle #1 resembles bottle #5,000 that also resembles bottle #85,000, etc. as much as possible.” 15.5% ABV; 7,000 cases produced, 750 cases imported.

100 pts ea Jeff Leve (9/18/18) & Dunnuck (8/28/18) + his #20/Top 50 ’18 Reds,
98 Decanter (Walls, 10/8/17),
97+ WA (Czerwinski, 8/31/18),
97 ea WS (Molesworth, 3/31/19) & Vinous (Raynolds, 12/1/19),
19/20 La Revue du Vin de France (1/1/19),
17++/20 JancisRobinson.com (Hemming, 10/10/18), and
6*/5 drinkrhone.com (10/’18)! ™[I show 5* as the max since 6* is virtually never awarded].