Vin de Pays d'Oc

A 50/50 blend of Sémillon and Sauvignon Blanc, this classic example of white Graves is bottled for us by Famille JM Cazes. Gorgeous aromas of citrus oil and white peaches fill the nose, while the palate strikes the perfect balance of caressing soft fruit with a vibrant lick of acidity on the finish. Perfect as a light apéritif but also delicious with asparagus, seafood or goats' cheese tart.
Max Lalondrelle

Our white Graves is bottled for us by Famille JM Cazes. The quality of the 2016 vintage is evident on the nose, which shows pronounced white peach and melon aromas. The palate shows a wonderful balance of ripe citrus fruit, with a crisp, refreshing finish which is the hallmark of the Graves. The pure, dry finish means this would be perfect with seafood, but its marked complexity will stand up to far richer dishes as well.
Max Lalondrelle, Wine Buyer 

Isabelle has loved Cabernet Franc ever since a fact-finding mission to the Loire in 1989 ; it is no great surprise, therefore, that the blend here is dominated by this gloriously unpredictable grape (70 % Cabernet Franc, 20 % Syrah, 10% Carignan to be precise) grown on fine clays and Trias sandstone. Deeper of colour and with more obvious red and black fruit than its Loire siblings, this wine captures all the ripe benevolence of a famous harvest and has a ‘cool’ satisfying finish which is hard to resist!
Simon Field MW, Wine Buyer

Mas Champart’s Pays d’Oc white (previously called Monts de la Grage) is a fascinating blend of ancestral Languedoc varieties, Terret (80 percent) and Grenache Gris (20 percent), the former from 110-year-old vines, its meagre progeny picked late and then vinified in large wooden vats.
The wine is appropriately different, with hints of salinity underscoring a mid-palate profile, which is dominated by grapefruit, quince and poached pear. Notes of honey and spice are also evidenced and the finish is powerful; an unusual but most impressive example. Exactly the kind of wine, all too seldom unearthed, which shows off the rich diversity of the heritage of the Languedoc.

The 2013 is a blend of 70 % Terret and 30 % Grey Grenache, farmed at impressively low yields (less than 25 hl/hr) on a limestone plateau with very stony topsoil. Vinification and elevage is carried out in 500 litre Stockinger barrels for 9 months and the resulting wine has texture and grip, floral aromatics giving way to a palate which is both smoky, crisp and richly satisfying; a good match for terrine, white meat salads or even Fusion cuisine…..
Simon Field MW, Wine Buyer

Stone fruit and red apple with white floral aromatics. Refreshing acidity that is supported with pleasant grapefruit pith bitterness on the palate. Mineral core and wonderful vivacity.
Fiona Hayes - Buyer

Mas De Daumas Gassac is the brainchild of Aimé Guibert, oneologist Emile Peynaud, and geologist Henri Enjalbert.  Described famously as 'The First Growth of the Languedoc' by Hugh Johnson, Mas de Daumas, despite its flattering imitators, remains unique, primarily because its red wine is dominated by Cabernet Sauvignon.

The estate planted its first vines in 1974, in the unique and gentle climate of Aniane just to the north-west of Montpellier.  Here they identified a combination of Burgundian terroir and an extraordinary micro-climate, dominated by gentle garrigue slopes and cool underground springs.  This is now considered the finest terroir in the South of France, and led to the challenge to reproduce the quality of the best Châteaux of Médoc in the Languedoc.

Many of the leading Languedoc estates have now established themselves here, but it was Mas De Daumas Gassac who pioneered the production of world-class wine in the region, and can still be considered its finest producer.

When Aimé Guibert retired the gauntlet passed to his sons Samuel and Roman, who have proved more than a match for the challenge.

Upon appearance, The 2014 Mas de Daumas Gassac Rouge displays a deep ruby core with a purple hue. The dominating Cabernet Sauvignon fruit is evident on the nose with aromas of ripe blackcurrants and bramble, amongst black rose petal, smoke, and a lick of liquorice. An immediate richness of black fruit greets you on the palate, which is carried through to the back of the mouth across a velvety texture. All components are working together, the tannins are long and fine yet providing a neat framework, alcohol is modestly low and allows the purity of the blackcurrant and red plum fruit to shine through, balanced with a cleansing acidity. Leaving a clean and lasting finish with a touch of bitter chocolate. 13% alcohol. Drinking 2017 – 2022+.
Chris Lamb, Private Account Manager

The magic of Eloi Durbach’s Mediterranean vineyard stems not only from the natural beauty of the Beaux-de-Provence setting, with its gentle rolling hills and aromas of scrub, thyme and rosemary, not only from its romantic genesis and on-going connections with the bohemian world of painting and sculpture, but also from the simple philosophy which has informed the winemaking itself. Eschewing the dictates of Appellation Contrôleé and no friend of techniques such as destemming, filtration or the use of cultured yeasts, Eloi has ploughed on ( probably with a horse) and built a reputation for this wonderful wine with labels drawn by his late father, each subtly different , each designed to capture something of the essence of the vintage in question.

A propos, the 2010 is an outstanding example and therefore logically will merit a label which captures the colours and contours of a perfect season. The wine repays the compliment; the blend is divided equally between Cabernet Sauvignon and Syrah, the former lending an elegant Palladian structure, the later bright arboreal colour…..or in wine speak, firm but finely-etched tannins and a measured density of fruit, with blackberry and black cherry to the fore, and behind that hints of bay laurel and distant autumnal bonfires. The achievement of interloping Cabernet Sauvignon into these warm Provençal vineyards has been significant, and has no better illustration than the 2010 vintage.

A blend of Marsanne, Roussane and Chardonnay, the Trevallon blanc reveals a fragrant nose of honey blossom, white peach fruit with a hint of flint or gun smoke.  Elegant and medium bodied, coating the palate with a lovely delicate texture yet balanced by a great overall acidity.  Hints of tangerine and lime fruit leading off into a long length.
Stuart Rae -  Private Account Manager

Domaine de Trévallon is located in the medieval town of Les Baux-de-Provence, 30km due south of Avignon, relatively close to the Southern Rhône, but, whereas Châteauneuf-du-Pape glories in heady Grenache and brooding Mourvèdre, Trévallon is an equal partnership of Cabernet Sauvignon and Syrah. Cabernet has found a natural homestead in the relative altitude of the slopes of the Alpilles, its generous black fruit core held in counterpoint by the purity and focus of the Syrah.

An idiosyncratic wine, with mint, dark chocolate, eucalyptus, and ripe blackcurrant and blackcurrant leaf on the nose. The palate is superbly balanced, with reams of ripe cassis fruit, full-bodied, but fresh and lively. It has a precision and elegance one would not expect from a Southern French wine. The tannins are ripe and chalky, which is a nice foil to the ripe fruit palate.

“Trévallon Rouge always has similarities in structure and finesse to the finer wines of the Médoc whilst holding resonance with the dense, dark wines of the Northern Rhône.  2011 is no different, with the Rhone aspect holding a stronger hold over the palate at the moment.  Rich and exuberant red and black fruit vie for attention through the front of the palate.  A distinctive white pepper lifts the mid palate before a focussed, linear finish.  This wine is refreshing and appealing now, but will surely benefit from a further two years in the cellar and can be enjoyed over the following ten.”
(Gary Owen - Fine Wine Department - 29-Nov-2012)

2011 was relatively-speaking a cooler year in the Aniane Valley, and the wine has greater freshness than sometimes, greater purity and perhaps a greater sense of terroir. The fruit ripened nicely, if later, and the tannins are finely drawn, not for a moment forsaking the virtues of balance, structure and length. Small grapes with thick skins are reliable qualitative precursors, it seems.
 
The Cabernet dominates, as always, with the supporting cast made up of Malbec, Syrah, Cabernet Franc, Tannat, Pinot Noir, Neboilo, Dolcetto and Tempranillo to name but a few. Peonies, wild berries, sousbois and spice (the wines has seen 16 months of new barrique) are the dominant notes at present; but the precise descriptors will evolve as much as the wine over time, taking on even greater complexity and harmony.
Simon Field MW, Berrys' Southern France Buyer


The dominant Cabernet Sauvignon in this blend leads to lovely rich dark fruits and a pleasing sense of style. However, for me the real interest comes from the other varietals that are blended with this, they add real interest to the palate, with meaty, smoky characters coming through and a powerful structure that clearly indicates this will age very well indeed. Mas de Daumas Gassac is a wine with a big reputation and in 2011 it clearly demonstrates why it is in such demand!
Matthew Tipping, Fine Wine Sales Manager - 29-Nov-2012

A gorgeous biodynamic wine, an even split of Syrah and Cabernet Sauvignon that spent 2 years in a combination of foudre and barrel. Seamless, elegant and layered, with fabulous cassis, lead pencil shavings, tobacco leaf and spice, this full-bodied beauty is perfectly balanced, with no hard edges, fine tannin and terrific length. Drink now, it has the concentration and balance to continue to evolve gracefully for at least another decade.
94/100 Jeb Dunnuck eRobertParker.com #216 Jan 2015