Grown on rocky schist soils in the commune of Estagel. West to north-west exposure. The vineyard is called 'Poux Baly'. A beautiful, bright blend of Vermentino 38%, Grenache Gris 34% and Maccabeu 28% that is utterly delicious and versatile. Medium weight with a fine, fresh length.
Harvested at night into small crates and made very naturally and fermented in steel vats, with only one small addition of sulphites before bottling. Malolactic fermentation is blocked to keep the bright freshness.
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 Id 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, Id change my mind. Id wonder if this was Cinsault, one of Alex Milners 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
Soil and climate: The vines are planted on the highest vineyards of the steep north facing slopes in the beautiful foothills of the Cevennes mountains in an isolated position surrounded by nothing other than herbaceous shrub and woodland. The soil is a combination of schist and basalt boulders keeping a freshness and bright acidity in these deep rooting vines.
Harvest and vinification: All the grapes are handpicked 2 weeks after the grapes used in the Imaginaire from the highest point in the vineyard (350M) and provide a yield of between 15 and 20 hl/ha and undergo a rigorous triage both at the vineyard and the winery. The small 15kg crates of fruit are taken straight to the winery where they are put in to tanks and left on their skins for 21 days under a nap of Carbon Dioxide at 8°C before being gently pressed. After 48 hours of cold settling the juice is racked-off the grape solids, then allowed to ferment at low temperatures (12 - 14 degrees centigrade). A carbon dioxide nap is also used throughout the entire fermentation process to avoid excess oxidation. Wild ferment, no use of enzymes or any other fining products.
Tasting notes: A delicate white blossom, tangerine skin nose gives way to a rich, textured and multi-layered mouth feel, providing lush fruit with hints of lychee and grapefruit developing in to some green olive and almond on the finish.
A very special wine. Winemaker Vincent comes from the Loire Valley so knows about Chenin from there and time making wine in South Africa. Chenin originated in the Languedoc so bringing it back is exciting. The wine is fermented in egg shaped concrete fermenting tanks, which allows better movement of liquid during and after fermentation than in stainless steel. Some barrel ageing too for texture. Well balanced with a purity of fruit enhanced by its roundness and length.. Highly recommended.
It's here, the 'Coulsh-Rotie". Simon "The Coulsh'" Coulshaw's fabulous take on this iconic wine.
"I put this glass of wine to my nose, and had I not been firmly anchored to a chair, would have taken five steps back. The aroma swept me off my feet. Indescribable. Wild. One Thousand and One Nights distilled into a glass. Heady and exotic and riddled with rose petals and spice and coiled with riddles and one sniff of this is poetry and myth and folklore and kitchen table and campfire and someone's cigarette stubbed out at 3 am in lonely finality. Garrigue-spiced aromatics spiral through rock, plant, seed, flower with dazzling complexity. One moment it's rose petals, so delicate you could brush a baby's lips with it; the next it's hot tar, underground angry, rocks shifting deep in the cracks of the earth. This is a velvety, cocoa-dusted, amped-up-then-restrained, dark-horse beauty. Vertical, dark, slub-silk fruit with overtones of tamari and dark chocolate, crushed coffee beans and sweet forest-floor earth. Long and the kind of wine that coils around you slowly, sinuously, sensuously. Worth every penny. You'd pay three times this for a Rhône of this stature". (TC)
When to drink 2023 - 2035
Published on 29 Nov 2021
Date tasted 29 Nov 2021
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.
"Yves Falmet is doing something so special that people should be sitting up and taking notice. Im becoming convinced that he is making some of the most elegant wines in the Languedoc. His 2020 Mourvèdre is yet another confirmation of his almost wizard-like ability to make a cashmere silky, jewelled-fruit wine out of a grape that I usually find stomps in heftily, wearing a scowl, muddy steel-toe-cap boots and thick dark canvas overalls, smoking a Gauloises, smelling of farmyard and uttering not much in an unintelligible mutter. This wine smells of jasmine, violet and pomegranate molasses. Sure, there is a lick of smoke, but its folded into deeply sweet dark fruit blueberry, black fig, blackberry and a sheath of tissue-paper-and-600-thread-cotton-textured tannins". Very Very Good Value. Tamlyn Currin on jancisrobinson.com
Opaque, perfumed with fragrant black cherry, cassis and spice. Full bodied, intense with countless layers of flavour including blackcurrant, cedar and graphite. Dense fruit on the palate is bound by a structure of fine grained tannins and a lively acidity