Offering pretty notes of black and blue fruits, violets, pepper and hints of leather, it's medium-bodied, fresh, focused and tannins that emerge on the finish. Organic.

Natural wine from Simon Coulshaw: no cultured yeast, enzymes, chemical tannins or fining product. 90% old-vine Cinsault, 10% Syrah. I was instructed to chill this a bit before tasting. It was in the fridge for about 25 minutes and then left out for 10 minutes before tasting. Fresh red-berried nose. Hurrah! Here is another Languedoc producer who 'gets' Cinsault. Perky, bright, raspberries and with that lovely telltale Cinsault salty-sweet tang that always reminds me of the best prosciutto or jamon. A bit of white pepper and ground cumin tangled into feather-light sinews of tannin. This is absolutely YUM. Tapas/aperitivo wine, without a doubt. I could drink this all summer long. GV (TC) 17/20

Natural, biodynamic and vegan. Grenache, Carignan and now (for the first time) 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. Full bottle 1,331 g. Unfiltered, unfined, no acidification, no chaptalisation. Spontaneous fermentation – Seb Danjou says, ‘We have always done spontaneous, my grandfather always did it. For me it is essential’. Since 2018 there is now a little bit of Mourvèdre (planted in 2007, next to La Truffière). The same vineyard as La Truffière blanc – mostly Grenache and Carignan. Old vines, around 90 years old. Élevage is in big foudre and the Mourvèdre in 500-litre barrels. Always 100% whole-bunch because they always have very ripe stalks (last time they destemmed was 2015). ‘We are not ayatollahs of whole bunch. It is not a dogma. I think it gives something to the wine, of course, but if the stems are not ripe, we will destem. We have to be careful.’ Colour is darker than 2018 but maceration is the same – between 15 and 25 days’ maceration, for the full length of the fermentation and then they press to barrel. No pigeage, no remontage (unless it’s a very cold year), no bâtonnage. Every day they draw a bucket of about 10 litres of juice off and pour it over the cap just to keep the cap wet and prevent oxidation. Infusion rather than maceration. There is a wild herb that grew in the Zimbabwean bush which we called ‘black jack’. Its leaves, crushed, gave out a pungent, sweet, bitter smell that was something of a mix of Thai basil, lovage, liquorice, fennel and coriander (cilantro). The smell of this wine reminds me of black jack, reminds me of crashing through the bush in summer heat, swatting mosquitoes and heading for that bald granite kopje. But the flint-flecked cranberry fruit, tart-sherbet-edged but sweetly ripe with that aciculate intensity that only rugged vines can bring, fills every corner of the palate and the bitter herbs become just a fine framework. I have a hard time getting my head around the fact that a Roussillon red can have the finesse of Vosne-Romanée. This wine has purity; it is, quite simply, diaphanous in texture. It is unique. It is has a beautiful soul. (TC) 13.5%