Newcastle UK/Oslo Norway
Probably the best wine I’ve ever had with a smoked salmon sandwich. And crisps. In an airport.
Superbly delicate nose of stone fruit and citrus with hints of fresh almonds and pollen. Lovely line of acidity cutting through a light yet complex palate. Very long. — 6 days ago
Very impressive. 100% handmade, with no electric machinery, from a parcel of very old Syrah vines. Tasteful level of extraction, which results in a rounded wine with balanced and five, yet nonetheless appropriately pronounced tannins. Plums and pepper dominate on the nose. Early harvesting has given this wine the acidity and freshness it needs to cope with the density from the extract and oak. Very good future. — 12 days ago
The notes below are all from the Grand Fete de Saint-Jean in Faugeres (well, this year it was in Laurens, which was a bit of a shame as Faugères itself is a stunning place with a great atmosphere). My general impression was that this appellation is going from strength to strength - it will be interesting to see where it will be in 10 years’ time. The wines were all generally of a very high level (the best from the producers that attended are listed below); from the most traditional bottlings to the more modern efforts (though even the most modern is by no means an ‘international’ wine). I’ve been coming here for more than a decade and the wines were very good back then as well. However, now there is clearly more of a sense of pride in the terroir and finely tuned craftsmanship across the board. There are a few older producers that have always made stunning wines but joining their ranks recently are a bunch of young winemakers who have discovered the untapped potential of the region. Definitely an AOP to watch out for!
Slightly disappointed that they didn’t bring out the current vintage of Fossibus but can understand why, as the oak tends to dominate for a few years. This is in a better place right now; the oak is more integrated and, although I preferred the GR (below) for current drinking, this will probably be in a better place in 10-12 years’ time. — 12 days ago
Tio is Mas Lou’s top wine, although I personally preferred the Aksou. This is certainly more modern in style, with oak treatment and extraction that has resulted in more velvety tannins. Certainly a very enjoyable drink, though to me it’s not as interesting as the latter. — 12 days ago
Very good vintage for this wine. One of my favourite from the Fete this year. Elegant yet dense, with blackberries (and leaf), black plumb skins, and fine black pepper on the nose. Good acidity and robust tannins (a positive thing). Will drink well now or from 4-5 years. — 12 days ago
Always one of the top Faugères whites. 50/50 Rousanne and Rolle (Vermentino). The latter still dominates the nose and it will take a few more years until it achieves balance and complexity. Still, the quince, lime, and melon you get on the nose are attractive and it’s long and interesting on the palate. One to check back up on in 3-5 years or more. — 12 days ago
This is perhaps a little closed right now. Syrah-dominant with a fair bit of oak-treatment so will need a little while to blossom. Although it had the mellow character of an early-drinking wine, the winemaker told me that it needs 15 years to show its best. In fact, when I told him the 2006 I opened the other week seemed a little closed he told me to forget about it for another 10 years. Clearly one for the long-haul. — 12 days ago
Quite a new producer. Remember tasting the 2014 three years ago. This has improved significant. It’s a big step up from their basic wine and drinking really well already. Nice complexity and balance; blue/black fruits with good density and balanced tannins. Good now but will age very well in the mid-term. — 12 days ago