“Motus et bouche cousou” means Mum’s The Word in French. That’s because this wine contains more Mourvedre than is strictly permitted under the Cotes du Roussillon rules, but don’t tell anyone!
Mourvedre, with low yields at optimum maturity, gives wine an aroma of saddle-leather and tobacco. It is aged in American oak barrels to add some roundness and toasty complexity to the underlying wild berries and hint of mushroom.
This is a savoury wine so it goes well with dishes that have some sweetness or fruit of their own. For example Lamb and Apricot Tagine or Venison with a berry jus. Duck, with or without sauce, works well too.
- Vineyard : Sustainably farmed clay/marl with.
- Mixture of 45 year and 10 year old vines Yield 28 hl/ha
- Hand-picked and sorted. Transported in small caissettes.
- No acidification or chaptelisation
- Fermented with wild yeasts in concrete vats at 27 °C for 3 weeks.
- Aged in a combination of new (20%) and used US barrels for 12 months.
- Unfined but filtered at bottling in the following winter.
- Bottled in Ecova environmentally-friendly, lightweight bottles and sealed with high quality natural corks that attempt to reduce cork-taint risk to a minimum.
- 3000 bottles made
Jancis Robinson 17.5/20 (2012)
Old-vine Mourvèdre. Intensely gamey on the nose, almost bloody. Fireworks in the glass – this old-vine Mourvèdre behaves with none of the gravitas of old age, fairly exploding across the palate with turbo-charged juicy exuberant fruit, and then catapulting into the fearsome grip of dry (but not drying) timber-clad tannins. Extrovert, dramatic, huge pleasure, and delivering complexity almost without you realising it. Wonderful bright dancing red fruit, but I’d strongly recommend some good protein to match those tannins. (TC)
A lovely nose of early autumn and tobacco, mushrooms and wild berries. Dense, animal, broodingly masculine and framed most emphatically by massive, charcoal-dusted tannins. Spiced, like Christmas cake, and dried black currants. Complex, layered and definitely a wine that needs time – to cellar and savour. Jancis Robinson 17.5/20 (2007)