Red Wines

80% Grenache (1964), 20% Mourvèdre (1977) from several lieu-dits located on the lower terraces of Gigondas (approx. 150 metres altitude) fermented on skins in large concrete vats for 5 weeks before ageing in large 50 hl old foudres for 12 months before bottling un-fined and unfiltered. This typically shows very well from a young age with great balance and finesse.

The nose brims with emphatic notes of wild red fruit, such as blackberry, redcurrant, raspberry, and strawberry. The mouth boasts a warm velvety mouthfeel, with fine-grained tannins already well integrated into the structure. A bright, lively acidity contributes to the wine’s impressive overall balance.

70% Grenache, 20% Syrah and 10% Mourvèdre aged 2/3 in tank and 1/3 in barrel. ”Dark red colour; the bouquet is starting to emerge, shows a low-key blackberry fruit, a mingle of herbs, a vegetal touch. The palate comes with soft richness, is already opening up, has a late peppery note"

Made from a blend of 95% Malbec and 5% Merlot, including fruit grown by local producers that Pascal consults to. About 70% is lighter and finer material from the limestone plateau (the causses) and 30% richer and denser fruit from the iron-rich gravelly terraces of the Lot River valley. The vines average 25-30 years and about 85% of the fruit is currently certified organic, with one grower at year 2 in conversion. Fermented for a total of 20 days, with regular punch-downs for the first 3 or 4 days only. Malolactic conversion is carried out in tank, then the wine is matured for 18 months in 90% concrete tanks, with 10% aged in 2 year-old barrels.

A Merlot dominant blend—with equal parts Cab Sauv and Petit Verdot—with plum, anise spice and soft tannins. Classicly proportioned, approachable and a fantastic introduction to the wines of Bordeaux.

La Madonne is a small but spectacularly steep granite vineyard right beside the medieval village of Malleval. Facing due south the vines here are 66 years old and yield an impressively concentrated yet mineral and very detailed Syrah. The wine was fermented with about 50% whole bunches and then matured for 12 months in older barriques. More fragrant yet also richer and denser than the Bergerie, it finishes long with seductive velvety tannins and that trademark freshness and finesse. Only 165 dozens produced.

Substantially from 40-50+ yo vines planted just beneath 1er cru vineyards in the lieu dits of Les Échanges and Les Athets, with a small proportion from the adjoining Les Chardannes and Les Herbues. Deep rich and intense a remarkably generous village wine that punches well above its weight for both character and intensity.”80% aux Echanges plus Athets and les Chardannes. The last vintage of this will be next year (2022) as the family (from Chambolle) who had leased the vines on Fermage will get the vines back and exploit themselves.There is a little extra to this nose but it’s also very much in the slightly mineral-edgy but pure perfumed style of the rest of their range. Broad, beautifully textured, satisfyingly mouth-watering and tasty – this is also, like the Evocelles, a very attractive wine in 2021 with a great, late-arriving, perfume in the finish. Super again!” Bill Nanson, Burgundy Report, January 2023.

From vines planted in 1955 located high up above the village on the combe in Les Evocelles and En Champs just below the 1er cru Champeaux vineyard. The wine shows lovely fine perfume and real finesse in the finely detailed tannins. Very attractive style and one of the best vintages yet of the Gevrey.”From 3 parcels of vines. That’s a nose with extra depth. Hmm – a sparkly energy to these complex flavours. That’s lovely – a leading edge of flavour that is aided by the acidity – as in all cases here – but to a delicious, mouth-watering, effect. That’s a lovely wine once more and one of the most accessible here – so far!” Bill Nanson, Burgundy Report, January 2023.

This wine is made in the Passe-Tour-Grains style and was the result of many years experimenting with whole bunch ferments and lighter style wines that have complex flavours.  Now 65% whole bunch fermented, we pick the Pinot Noir five days earlier than the Gamay.  The Pinot is cold soaked for four days and ferments begin together.  Half the Gamay is fermented for an extended period of four days to add variation and complexity.  The wine is aged for six months in old French and Hungarian oak before being bottled early.   A vibrant wine with bouquet of violet and cloves. Cherry, wild strawberry and raspberry flavours linger on the palate, finishing with fine chalk tannins.

Tomfoolery wines are made with old world simplicity in a new world of wine. The fruit from our selected vineyards is hand picked and fermented in small open fermenters, which are pumped over by hand twice daily to maximize oxygenation and purity of fermentation. Once the wine is dry it is then gently basket pressed minimizing the extraction of harsh extractive tannins. Matured for 12 months in seasoned French oak barriques. Colour: Vibrant ruby. Aroma: Characteristic cherry aromas with dried herbs. Palate: This seafarin’ wine fires cannonballs of red cherry fruit across the bow with a herby oak lift before walking the plank of fine acid balanced with rich texture, scuttled with a ballast of grainy tannins. 

From a single full south-facing plot of nearly 80 yo vines which has the historical lieu-dit name of Cote Rotie. After legal threats from the Rhone Valley surrounding the use of the historical name of this beautiful vineyard, Bernard was forced to change the name of this wine, hence the new name La Scandaleuse. Vinified in large cement and then about 15% is aged in smaller used oak barrel. Deeply perfumed with intensity and freshness.

Intense cherry–red with purple rim denoting its youth. The aroma is fresh and complex. Powerful, expressive, varietal aroma combine with the spicy aromas of the oak for a perfect balance. In the mouth this wine is complex, fruity and tasty. Well balanced with toasted notes on the finish.

Dark cherry red colour, deep and bright. Complex aromas with hints of fruit and elegant notes of fine wood, blackberry, black cherry, sweet spice and tar. With a velvet mouth feel and a lengthy finish.

A ripe, full bodied wine which has benefited from 15 months oak maturation. It shows an aroma reminiscent of plums and chocolate with a touch of earthy complexity. The palate is rich and full of black-fruits and has a long soft finish.A wine which could partner a cheese plate equally as well as a rare fillet steak. It is drinking well now but will age gracefully for the remainder of the decade.

Inky violet hue. Intense nose with red fruit aromas combined with complex smokiness. Tight and focused tannins on the palate. Enjoyable now but requires a few years of bottle maturation to fully integrate aging notes. Very elegant and refined finish.

Chateau de Coulaine is a family-owned estate rich in viticultural tradition which has been operating continuously since 1300! Since 1988, Etienne de Bonnaventure has assumed the viticulture and winemaking responsibilities and has grown the estate to its current 12 hectares, all situated on Chinon’s plateaux. Since 2014, his dynamic son Jean has joined the family domaine on a full time basis. Planted to 100% Cabernet Franc, vineyards are organically farmed, all grapes are hand-harvested and vinification follows a non-interventionalist path. Coulaine’s low yields (around 35 hl/ha) result in a deeply concentrated, savory and succulent expression of Cabernet Franc.

Vinaceous Snake Charmer is a Shiraz from McLaren Vale, South Australia. It is dense and dark, almost black in colour indicating great fruit ripeness and intensity. The nose is brooding, with dark cherry and chocolate aromas, while the palate is immense with ripe and fleshy fruit flavours and firm structural tannins. The finish is soft, with silky tannins. 

This specially produced Langhorne Creek Shiraz was created from Old Vine fruit. It is a rich, medium to full bodied wine which is deep purple in colour. This velvety shiraz shows hints of plums and dark chocolate and finishes with lovely soft enticing tannins. Enjoy now or cellar with confidence.

Château du Cèdre Cahors 90% Malbec, 5% Merlot and 5% Tannat from certified organic estate vineyards. 100% de-stemmed and fermented for 30 days with daily punch-downs for the first few days. Malolactic conversion occurs in barrel and the wine is matured for 24 months in 25% new French oak barrels. Bottled un-fined and unfiltered, with minimal sulphur.

Bright notes of alpine herb and strawberry leading to cranberry and Morello cherry, with hints of cooling graphite and spice elements also. Driven and long, there is a stretch of fine tannin that runs through the palate and accentuates the cherry and floral characters. Elegant and pretty now, this wine will improve with cellaring over the medium term. 13.0% alc.