LOCATION: This volcanic-sandstone plot is on a unique site, on a steeply slopiong rocky outcrop facing three ways (south-west, south and south-east). The light, sandy soil, which is kept back by huge drystone walls, only gives very low yields (25 to 35 hl/ha).
WINE-MAKING: The grape are hand-picked and whole bunches are pressed. There is static settling of the lees. The wine is fermented in temperature-controlled tuns, followed by raising on the less for 8 months.
TASTING: The colour is lemon yellow with light green reflections, of average intensity. The disk is bright, limpid and transparent. The wine shows youth.The nose is marked and pleasant, with a deep intensity. Racy, we perceive a dominant of rich aromas, candied, fruity, citrus fruits, lemon, orange, spices and ginger. Airing enhances the previously perceived aromas, it strengthens the citrus fruits and reveals a delicate and flinty mineral trace. The nose plays on a register characterising this ‘fresher” vintage. However, the range of scents maintains a nice overall precision. A great nose !The onset in the mouth is dense, fleshy and compact. The alcohol support is balanced. The wine evolves in a clean and lively medium, pithy and marked by a sparkling note. The range of aromas is similar to that of the nose, a fruity dominance, with citrus fruits, lemon, orange, spices, ginger, a light floral note along with this underlying complex mineral touch. We perceive also a hint of bitterness. The finish has a good length, 7-8 caudalies, lively with a lingering bitterness. The balance of this wine is focused on freshness. The terroir expresses a remarkable density. The mineral precision will be optimal in 5 years.
GASTRONOMY: I would like to enjoy this wine before the meal, with a scampi salad and sweet spices or a lobster carpaccion and fennel. Ideal with a dry goat cheese such as Picodon from the Drôme. Served at 12°C.