Pheasant is a tasty game, its flesh is intense in tastes  and needs wines of character that developp undergrowth aromas but matured tannins in order to find a perfect harmony : our choice went to a Bandol 2001, which must … Lire la Suite →

Mas Foulaquier – cuvée Le Rosé 2008 – Pic Saint Loup. wienmakers : Pierre Jéquier and Blandine Chauchat. Alchool : 13%. Cépages : 90% grenache 10 % Syrah. Tasted septembre 13th 2009. This rosé shows a very nice pink/orange colour, … Lire la Suite →

Châteauneuf du Pape is a great terroir for white too due to the diversity of its terroirs : the limestone mother plate, rich and deep clayous underground favours fresh balance in spite of the power provided by the sun ! … Lire la Suite →

The new vintage – 2010 – is maturing now. Winemakers, already have a good over view of the quality potential of that new production. Globaly, the winter was cold and damp, filling the undergroung water table, a mild late spring, … Lire la Suite →

Maturation of wine in Foudre A Foudre is a large wooden vat, it can contain  up to 300 hectoliters and more. This word is coming from the German " Fuder " translated  as « cartful, containing », having entered in … Lire la Suite →

This year was considered for being precocious for its very hot spring with up to 3 weeks in advance. Freshness of summer postponed the date of crop, which finally  was only week precocious . This vintage 2011 still shows an … Lire la Suite →

This tasting happened the november 28th 2010. We tasted wines anonymously, by random and blindfold. The tasting scores are written in the same order of the discovery Bandol is one of the best appellation in France. Hot and sunny climate, … Lire la Suite →

2009 N°3 – Domaine du Vieux Télégraphe – La Crau 2007 N°31 – Domaine Saint Préfert, collection Charles Giraud 2007 N°42 – Clos des Papes 2007 2008 N°5 – Domaine du Vieux Télégraphe – La Crau 2005 N°8 – Château … Lire la Suite →

We often feel light and balsamic fragrances during mediterranean red wines tasting. Pine resin, cistus, juniper tree, thyme, rosemary aromas and others are called in France "garrigue flavours". Commun in good wines from Languedoc and Provence, these kind of aromas … Lire la Suite →

Wines are matured in oak barrel or in vats (stainless steel or concrete) for 3 main reasons : Modifying the phenolic structure and making tannins smoother Stabilizing the colour, limpidity and colloids Developping aromas The length of maturation, the use … Lire la Suite →

The 2009 vintage has recently been harvested, vinifications are finishing. The spring and the early summer were fresher than usual (hail and Mistral at Gigondas), the last rainfall (locally) happened at the end july. August was scorching, temperature went up … Lire la Suite →