We are neither slaves to modern trends or bound by moribound tradition and when making our wines we try to avoid certain cliches. You will not find stereotypical carbonic maceration flavours (cherries, leather, herbs, olives) which are common in wines from the Midi and which are often wrongly attributed to the environment in which the grapes grow. Neither do we try to make international mass-market wines which frankly taste much the same no matter where they come from.
The
local terroir tends to give wines whose structure and alcohol are tempered by a
'fraicheur' or acidity and whose fruit and aromatic characteristics begin to
develop after two years. They are wines that can be drunk with pleasure on
release but which evolve in bottle over time. They can be drunk on their own but
are best in company at the table. They can be enjoyed with a wide variety of
foods and benefit from a vigorous decanting or 12 -24 hours gentle airing).
Time and care goes into their making, they demand time and attention when drinking. At the moment three wines are available from the 2003 vintage: Mazuelo45+ (100% old Carignan, displaying the typical character of this grape), Corbieres 'Tony' (Grenache, Carignan and Cinsaut, a lighter styled red of character) and Laval (selected Grenache, Carignan from the Laval area which perhaps has the warmest and most sheltered microclimate in Fontjoncouse).