Aged in a cuve rather than in wood this fruit driven cuvée shows dark fruits with smooth and silky tannins and a delicious lingering finish. Learn More

This cuvée has not had any contact at all with wood in either the winemaking or ageing process. This is done
deliberately to preserve the fruit which shows itself as rich, ripe and concentrated with the support of very
supple and silky tannins. As of 2006 vintage “La Font Du Griffe” will be replaced by “Montpeyroux” Learn More

This cuvée, first made in 1985, is mostly aged in wood (for a year) and includes some carbonic maceration for the Carignan, blended after malolactic fermentation. It will age very well as the young wine is packed with ripe, oaky vanilla flavours with a backbone of tannin. Learn More

An extremely complex example of a Chardonnay this wine shows exotic fruit aromas, litchis and pineapple, with a hint of jasmine and gives way to grilled almonds and fresh butter as it ages. Learn More

A unique wine whose name is derived from a play on words that refers to its origin as a “vin de presse”. Aged in small oak barrels (not new oak) the resulting wine is powerful and velvety with notes of spice, herbs and blackcurrant fruit. Learn More

Pungeant, powerful and spicy, this wine gives a lovely balance between freshness and rich complexity. Ripe peach fruit on the palate with hints of almonds and mineral. One of Peter Mayle’s favourites! Learn More

Jérôme intends to age this in barrels in the future. Aroma of incense and concentrated smooth damsons on the palate lead to an intense and lingering finish. Learn More

This is a particularly luscious wine with a dosage that imparts a fat, even rich, style with honeyed peach and apple. Its fine mousse gives a certain elegance making it a splendid aperitif with canapés or with added crème de cassis for a decadent Kir Royal. Learn More

Aged in cuve and oak, this wine gives very ripe black fruits on the nose with garrigue aromas and black pepper. An elegant and concentrated palate with supple tannins. Marc’s personal serving suggestions include rabbit, tarragon terrine with sun-dried tomatoes or tuna steak with anchovies. Learn More