Grenache Blanc, Grenache Gris, Marsanne and Roussanne. Lovely lifted floral fruit, gorgeous texture and lovely freshness. We loved this.

Natural, biodynamic and vegan. Grenache, Carignan and Mourvedre from 80 year old vines, Made without filtering or fining. Pale but gorgeous mid red colour. At first on the nose, you are like "What even is that?". Whatever it is, you know that you like it. Elegant, subtle fruit is intermixed with gentle herb, earth and savoury charachters. Deep and wonderful. On the palate the wine is elegant and deep again, but not heavy in the slightest. Ruffled fruit and savoury notes with minerality and real finesse. These wines are like no other from the Roussillon. Outstanding. Magnum sized.

100% Carignan from 80 year old vines. Complex floral aromas. On the palate the fruits, such as raspberry and morello cherry, are crunchy and fresh. There is also a very strong stony/mineral feeling. The finish is long and pure. A vibrant wine.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. One hundred percent thirty year old vine Syrah on red clay. Eight days skin macération whole bunch. Fermentation in stainless steel and aged seven months in a single 20 hl foudre. 2g/hl sulphites added just before bottling. This is like a fine, gentle Crozes-hermitage with wild notes and tangy blueberry fruit. Very smart and stylish wine from young FX.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. One hundred percent eighty year old vine Carignan Noir. Macerated for seven days then whole bunch fermentation took place. The wine was bred in aged in 6 hl barrels for eight months. Just 2g/hl sulphites added just before bottling.

Natural, Organic, Biodynamic Macabeu, fermented and aged in barrels, racy and minerally with soft texture and generous fruit.

"Intense with a luminous ruby colour and garnet nuances, the nose reveals elegant notes of ripe black fruits and fresh red fruits, notes of black cherries and raspberry. Complex spicy notes and fine mineral smoky touches, a light and elegant infusion at low temperature. The palate is soft and light, the fruity and gourmet flavours dominate. Mineral and smoky touches bring freshness and highlight beautiful tender and perfectly integrated tannins. The result is balanced with a persistent long finish. " Dominique Laporte, Meilleur Sommelier de France, Meilleur Ouvrier de France Sommelier De-stemmed harvest - Natural vinification without the addition of sulphur - Very light extraction - Infusion, at low temperature - 15 days maceration before pressing - Only the free-run juice is kept. Soil type: Gneiss. The Commune: Cassagnes, Roussillon Aged in concrete eggs for 9 months.

A wine from an amazing single site with vines older than 90 years. Carignan on black schistous marl. Aged for 20 months in barrels. Possibly Roussillon's most elegant expression of the grape? Outstanding wine.

Natural, biodynamic and vegan. Grenache, Carignan and Mourvedre from 80 year old vines, Made without filtering or fining. Pale but gorgeous mid red colour. At first on the nose, you are like "What even is that?". Whatever it is, you know that you like it. Elegant, subtle fruit is intermixed with gentle herb, earth and savoury charachters. Deep and wonderful. On the palate the wine is elegant and deep again, but not heavy in the slightest. Ruffled fruit and savoury notes with minerality and real finesse. These wines are like no other from the Roussillon. Outstanding. Magnum sized.

100% Carignan from 80 year old vines. Complex floral aromas. On the palate the fruits, such as raspberry and morello cherry, are crunchy and fresh. There is also a very strong stony/mineral feeling. The finish is long and pure. A vibrant wine.

Pech Mege is a silky, focussed wine showing deep red fruits and the fresh minerality which is a characteristic of the schist soil of their vineyards.

This Roboul cuvée exudes lifted fruit aromas in abundance with blackberries, blueberries, pomegranates and also gentle garrigue notes. On the palate it is velvety with curious, beautiful interest. There is a perfect balance between alcohol and acidity and it ends with a striking freshness. It's a marvelous wee wine. Full bottle 1,341 g. Single vineyard. 60% Mourvèdre (20 years old), 40% Grenache (30 years old) on pudding stone, clay, sand and limestone tuffeau. Hand-picked; whole-bunch, spontaneous fermentation; minimal cap work; very gently pressed. Fermented separately because the Mourvèdre ripens so much later than the Grenache. 12 months in old oak barrels of 600, 500 and 400 litres. "If I’d not known what this wine was, and put it to my nose, my first guess would be Pinot Noir, Tasmania. Rosehips. Nectarine skin. Hibiscus tea. Morels. Then, after tasting it, I’d change my mind. I’d wonder if this was Cinsault, one of Alex Milner’s wraith-like beauties, perhaps: the bruised rose petals, the jasmine tea, the taste of prickly pears and dust and pungent-peppery-green at the back of my throat. Then I smell garrigue - cistus, broom heather, wild thyme, the smell of the wind blowing through holm oaks and twisted pines and I am in the south of France. This is the fey child of Roussillon. This is a wine that dances in the thin places". Very Good Value. Tamlyn Currin on jancisrobinson.com 18/20 jancisrobinson.com

100% Carignan Gris that was raised in older barrels. It offers that classic cold steel-like character I always find in Carignan Gris, as well as plenty of citrus blossom, bright apple fruit - steely and penetrating. A real one-off. Utterly beautiful wine. This 2023 is simply thrilling, honey. Simply ELECTRIC! Buy now. That's the only advice you need.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. Ninety percent Syrah (thirty years old) and ten percent Carignan (eighty years old) on schist terroir. Skin macération for seven days followed by whole-bunch fermentation in cuve and then bred in a 10hl Amphora for eight months. Just 2g/hl sulphites added just before bottling.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. Syrah 85% Muscat d'Alexandrie 15%

100% Muscat d'Alexandre, fermented on skins (orange). Fermented dry, jasmine tea, crystallised fruit. A real one-off and hugely in-demand. 2024 is super thrilling stuff. A sensational SuperNova!

Glorious old vine Mourvedre from the wonderful Yves Falmet (who is as vegan as his wines). Yves has a single, steep vineyard of old vine varieties planted in southern Saint-Chinian. Mourvedre cannot be used 100% and be called Saint Chinian, so this is a Vin de France. Silky, fine and long, with vibrant fruit, great balance and perfect ripeness. An amazing value wine.

Made by Simon Coulshaw of the minimal-intervention school. Biodynamic farming although not certified. 100% Roussanne planted on their highest vineyards, a steep north-facing slope in the foothills of the Cévennes mountains. Isolated vineyards surrounded by herbaceous shrub and woodland on schist and basalt boulders. Hand-picked at 20-25 hl/ha, Five days' on skins then 48 hours of cold settling before racking. Spontaneous fermentation, no enzymes, no fining, minimal sulphur and sulphites. Carbon dioxide nap used to avoid oxidation.

Made by Simon Coulshaw of the minimal-intervention school. Biodynamic farming although not certified. 100% Roussanne planted on their highest vineyards, a steep north-facing slope in the foothills of the Cévennes mountains. Isolated vineyards surrounded by herbaceous shrub and woodland on schist and basalt boulders. Hand-picked at 20-25 hl/ha, Five days' on skins then 48 hours of cold settling before racking. Spontaneous fermentation, no enzymes, no fining, minimal sulphur and sulphites. Carbon dioxide nap used to avoid oxidation.

70 % Sangiovese, 30% Syrah, is amongst the very best in the Languedoc. Intense color, pretty aromas of white flowers. With a nice roundness, this wine will accompany your grilled fish, garnished summer salads, crustaceans etc.

This beautiful Margot 2023 (named after FX's little girl, Margot) is utterly divine modern, natural Roussillon Rose. The make up in this organic wine is 50% old vine Grenache Noir (grown on schist) seeing whole bunch and maceration on skins for 7 days and 50% direct press Carignan Noir (grown on clay). The naturally fermented juices are blended after malolactic fermentation. Tank aged for five months. A very low dose of sulphites at bottling. Bottled unfined and unfiltered. Coming in at a delightful 12% alcohol. A beautiful label drawn in school by young Margot also!

This Syrah blend with soft black fruits and spice has been shaped by the sunbaked rocky soils of the Languedoc hinterland. A herbal, spicy bouquet is followed by youthful red cherries and supple mineral character derived from the schist rich soils.

A True Blouge has arrived. In our opinion, the very best of the light red/mixed grapes/blouge style. It’s sappy, herbal and aromatic, the fruit is lythe, alive, long and lifted. Colour is extraordinary, but with the interest and complexity in the wine - it’s not just pretty coloured glou glou - it’s really vinous and interesting. Serve cool. It's made by Vincent Chansault who's day job is to make the brilliant Domaine Gayda wines. This is from his personal project in Minervois La Liviniere. It's a co-ferment of a single, 70yo co-planted vineyard in La Liviniere Minervois of Cinsault (red), Bourboulenc (white) and Grenache Gris (pink). Fermented wild in whole-bunches. 2,000 bottles produced. We have a nice chunk, but it won't last forever. One of the wines of 2025. Definitely the wine of the summer!

Francois Xavier AKA 'FX'. FX was vineyard manager for Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines. Whole bunch fermentation in stainless-steel tanks for 5 days for this beautiful Mourvedre from very old wines. On the morning of the 6th day the grapes were pressed, and the juice transferred back to stainless-steel tanks to complete fermentation. Only the naturally occurring indigenous yeasts were used in the fermentation. The wine was then aged 5 months in tank. Prior to bottling a very low dose of sulphites was added. Bottled unfined and unfiltered. Vivid, bright and wild wine.

Simon Coulshaw makes natural wines: no cultured yeast, enzymes, chemical tannins or fining product and farming with respect to the environment, although the domaine isn't certified organic. jancisrobinson.com Review: Full bottle 1,126 g. 65% Grenache Noir, 20% Syrah, 15% Carignan, organically and biodynamically farmed. Out of the 22 ha that Simon Coulshaw has under vine, 16 are in Faugère and 6 in Pézenas. But, as Coulshaw points out, they are more than 30 km from Pézenas, so while vineyards for the appellation are typically on villafranchian and clay-limestone soils or on black, grey and blue schist, this vineyard is on golden schist. (Coulshaw at this point goes into a charming rhapsody about how beguilingly beautiful schist is...) Le Pech Mege is a single vineyard, the most isolated of all his Pézenas vineyards. Spontaneous fermentation, stainless steel, low sulphite additions, minimal interventions. Coulshaw recommends that this wine is drunk cooler than room temperature. I'd pop it in the fridge for 10–15 minutes to get it down to around 16 °C/61 °F. “It's rare that a Languedoc wine (or any wine, to be frank) can pull off the tightrope balance of pert, outright cheeky freshness and straightforward fruit whilst being pretty dense and concentrated at the same time. This wine defies the laws of gravity. At its heart, there is a deep tobacco-leaf wrapped, chocolate-streaked, umeboshi-plum and soy-umami savouriness, notes of reduced beef stock and game glimmering in the gloaming. But radiating out towards the edges of the wine is this confident, gregarious, sap-filled mulberry fruit and puppy-playful acidity that seems to roll around with gleeful abandon. Supple, lightly astringent but fully ripe tannins. A wine of the vineyard, of the vintage; a wine that shines with a sense of who and what it is”. GV (TC) Alcohol 14% Score 17/20 When to drink 2022 – 2026 Published on 29 Nov 2021 Date tasted 29 Nov 2021 Reviewer Tamlyn Currin

Natural, organic Grenache Noir from a beautiful vineyard in Baixas, Roussillon. Grown with great care and wildly fermented and aged in tank. Floral, pretty and minerally fresh red fruits with soft texture and generous fruit. Really delightful Grenache. Vincent Carreras has been working in wine industry for 13 years. For nine years he worked for a winery in the south of the Roussillon, Andy Cook’s Mas Cristine and Coume del Mas. Working in the vineyard, cellar and commercial activities - the whole shebang! For four years now he has been employed by a family winery based in Maury - Clos des Vins d'Amour. Who work 25 hectares organically in the west of Roussillon. Mostly in commercial activities, but also working in the cellar. Alongside this, in 2016, Vincent started a new project - Domaine Odyssée. The 3.5ha of vineyards are in Calce and Baixas, in a heart of Roussillon. The sites are small, but unquestionably some of the most beautiful we have seen. Vincent draws on the experiences mentioned above and his time in New Zealand (2011), Argentina (2012) and Bordeaux 2011 to help fully realise what he has there in his exceptional terroir. Vincent works organically, using no weedkillers, no chemical products. He works by hand and with organic fertilizer (he is in conversion right now). He harvests his parcels by himself with friends and family. In the cellar, Vincent’s philosophy is a minimum of intervention "To keep the fruit and the terroir.". The wines are extracted gently with just a little pump over. No filtration, no fining. The only preservative is a little dose of sulphites in very low quantities at bottling "It is important for me the stabilise the wine in respect of the future customers".

A blend of Genache Blanc, Gris and Noir, from ancient 90 year old vines in the ancient and quite amazing 'C|os des Escounils' that the brothers are developing and working on re-establishing it's other potential vineyard areas. This is beautiful, racy, elegant wine that is softly textured and very ‘modern’ in its freshness and balance.

Natural, organic Grenache Noir from a beautiful vineyard in Baixas, Roussillon. Grown with great care and wildly fermented and aged in tank. Floral, pretty and minerally fresh red fruits with soft texture and generous fruit. Really delightful Grenache. Vincent Carreras has been working in wine industry for 13 years. For nine years he worked for a winery in the south of the Roussillon, Andy Cook’s Mas Cristine and Coume del Mas. Working in the vineyard, cellar and commercial activities - the whole shebang! For four years now he has been employed by a family winery based in Maury - Clos des Vins d'Amour. Who work 25 hectares organically in the west of Roussillon. Mostly in commercial activities, but also working in the cellar. Alongside this, in 2016, Vincent started a new project - Domaine Odyssée. The 3.5ha of vineyards are in Calce and Baixas, in a heart of Roussillon. The sites are small, but unquestionably some of the most beautiful we have seen. Vincent draws on the experiences mentioned above and his time in New Zealand (2011), Argentina (2012) and Bordeaux 2011 to help fully realise what he has there in his exceptional terroir. Vincent works organically, using no weedkillers, no chemical products. He works by hand and with organic fertilizer (he is in conversion right now). He harvests his parcels by himself with friends and family. In the cellar, Vincent’s philosophy is a minimum of intervention "To keep the fruit and the terroir.". The wines are extracted gently with just a little pump over. No filtration, no fining. The only preservative is a little dose of sulphites in very low quantities at bottling "It is important for me the stabilise the wine in respect of the future customers".

Carignan 85% Grenache Noir 15% The old vine Carignan delivers bags of bramble and spice. Deep and rich in texture - a classic Languedoc wine in a refined style.

L’Invite 2023 displays more of the richer and classic Viognier characters than is usual from this extraordinarily high and stunning terroir of schist with large pebbles of basalt mixed in. These characters marry well with the awesome minerality this site constantly shows. An absolute stunner.

50% Muscat d'Alexandre and 50% Muscat a Petit Grains fermented on skins. "Light orange in colour, this blend of two Muscats (Petit Grains and Alexandria macerated for 14 days) is fragrant and perfectly pitched, with gorgeous notes of orange peel, dried leaves, apricot and mango. It's so well balanced, being both floral and a little rusty and leafy. The palate is concentrated, with really good presence and a long, spicy, cumin-infused finish. It's still fruity enough not to be overtly savoury, but also not massively flowery and exotic. It's so spicy! This has good tension, no flab, it's all tucked in, with a good solid chalky grip". 95/100 Natalie Earl in Decanter Magazine Drinking Window: 2025 - 2029

100% old vine Carignan that was bred all in concrete tanks. Notes of leather, black cherries, plums and savoury herbs all emerge from this medium-bodied, fresh, lively wine. This is seamless and gorgeous stuff from Daniel Laffite. It would cost twice the price if it was from Priorat.

From Yves Falmet: My ‘L'ivresse des Cimes’ label is made from grapes grown on the steepest plots in my vineyard, located right at the top of the hillside. My best expression each year of 'Saint-Chinian'.

It's here, the 'Coulsh-Rotie". Simon "The Coulsh'" Coulshaw's fabulous take on this iconic wine.

Simon Coulshaw makes natural wines: no cultured yeast, enzymes, chemical tannins or fining product and farming with respect to the environment, although the domaine isn't certified organic. A funky red/white first appeared after the frost effected 2021 harvest. A much lower white crop than normal and a far fresher red one, led to this one-off cuvee from Roussanne, Grenache, Viognier and Syrah. It's fragrant, it's juicy, it's fun. It's has no adds whatsoever, not even any sulphites at bottling. This return in 2024 sees the small harvest of rich Viognier added to majority Grenache of the lighter, perfumed variety and also the whole production of Simon's 120yo Cinsault vineyard. Absolutely gorgeous wine that is a steal at this price.

Mas Almes x Domaine Odyssée is Vincent's Carreras' TRULY exciting collab release of 2025. I mean, the collabs are always exciting and excellent quality, but this REALLY surpassed all expectations. We thought the wine Vincent selected would be exciting, but nothing quite set us up for tasting this wine in early May 2025. At CWM we ship some of the very best value aged Roussillon sweet wines. We're very happy to say, here is another outstanding and outstanding value example. Bravo Vincent. Les Larmes du Soleil Rivesaltes Ambré - Hors d'Age - 15 years old, from Malvoisie and Muscat d'Alexandrie From Vincent Carreras: "For three years, between 2018 and 2021, before moving to the (current) Torreilles winery, I was able to set up my suitcases, or rather my vats, with Louis Rigaill, at Mas Almes, who kindly welcomed me. Being in the midst of a transition, I was able to continue structuring my project. At the back of his cellar, there were about forty barrels containing real treasures.... old sweet wines had been sleeping there for over 10 years. Louis allowed me to select the barrels of my choice and create a unique blend. So I thank him for his welcome, his advice, his generosity, and his patience with me over these three years, it's important for me to thank him in my own way, through collaboration. Cheers, Louis! Enjoy your retirement!"