(2024) A panel of winemakers in selects certain wines to form part of an annual, limited-edition collection. Fruit for this comes from selected plots predominantly on clay-limestone and gravel soils. Fermentation in stainless steel was followed by ageing on the fine lees for ten months. Presented in a very handsome bottle, it is an arresting wine aromatically, with grippy citrus peel, yeasty, and almondy and creamy notes from the time stirred on the lees. Quite full bodied, grapefruit dominates with punchy, tangy and bittersweet flavours, a salty backbone if acidity and again, that lees work creating a creamy and nutty undertone. Watch the video for more information.

(2011) A blend of many grapes, but principally Sauvignon Blanc (38%), Macabeu (35%) and Vermentino (19%). The 14% alcohol in this wine is a typical and unavoidable by-product of fully ripening grapes in the hot, dry Roussillon. Ageing in large oak barrels, the majority of older oak, has added a crushed oatmeal and gently honeyed toast to white flower and firm apple and mineral notes. On the palate the oak adds just a supporting breadth and very discreet toast, the substance of this wine being the pure old-vine concentration of its fruit and the searing core of mineral acidity that runs through it. Yes, there is a trace of alcohol heat in the finish, but it is the clarity and purpose of the finish that drives this.