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tasting notes


Pinot Noir 52% (of which 14% red), Chardonnay 27%, Meunier 21%. Ripe and healthy years of drought suit Pinot Noir well, in both white and red wines. It is the predominant variety in this blend. Such a high proportion has not been seen since 2009 (59%), 2002 (51%) and 1996 (55%). In contrast, the amount of Chardonnay is quite low (27%). The Chardonnay suffered more from the drought in general and had a tendency to show a nitrogen deficiency due to a lack of mineralization in the soil, sometimes preventing it from expressing its full aromatic potential. Such a low proportion has not been seen since 2003 (22%) and 1999 (26%), two other sunny years.

A Bold and Vibrant Color

A garnet pink hue with bluish glints, fine bubbles and a creamy mousse.

A spicy black bouquet

The first notes evoke a basket of dark fruits ripened in the sun, with blackcurrant, blackberry, blueberry and black cherry. Hints of fig and wild strawberry mingle with spicy notes, pink pepper, allspice and quatre épices. Aromas of flowering garrigue lend freshness to the whole.

A powerful and faceted palate

Pinot Noir dominates, demonstrating power and pedigree. The fruit is concentrated, dark and deep. The tannins create edges, offering the facets of a precious gemstone still in its raw state. The finish is refreshed by a mouthwatering bitterness (sloe, cranberry) and notes of mint and anise.


5 g/litre

Ageing period in the cellars

at least 5 years

Ageing after disgorging

at least 6 months


The powerful bouquet of Grand Vintage Rosé 2015 evokes a red or black fruit and warm notes of garrigue faceted with shades of purple. Black fruits (damson, blackcurrant, blueberry, blackberry, fig) tinged with a distinctive red garrigue, heather (wild strawberry).


The texture is woven and quite rough, like a virgin woven fibre. The effect of a raw stone needing to be polished and softened.



Cooking methods that retain the juice.

A hint of vegetable freshness (freshly cut grass).

Evoking the garrigue aspect without too much bitterness.

Aromatic peppers – Szechuan, Timu, Javan Long” and create a separate bullet for “Sweet preparations of bitter ingredients (candied grapefruit zest with spices).

A modern, minimalist version of traditional cooking

Indian inspiration.


Strong acidity.

Dominant bitterness.

Long and dry cooking methods.

Ingredients matrix

pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise


Pineapple-infused red mullet and sea urchin bouillabaisse


57°C pigeon with rich blackberry jus, violet granita


Beetroot, from root to leaf


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Attributed to a contemporary of Jean-Remy Moët