2018
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Gabian, north of Pézenas
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| Dry red, full-bodied, aged partly in barrel, partly in vat |
| 80% Grenache, 20% Syrah |
14.0%
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All manner of lamb, beef, duck and mushroom dishes
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Just as good, perhaps even better
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Now to 2028
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Made from Grenache grown on schist, and Syrah grown on clay, limestone and volcanic basalt. A beautiful deep but limpid and youthful blood red/purple colour, leading to a narrow rim. The nose offers an expressive and heady mix of red and black fruit aromas, brioche, polished leather, iodine, tobacco and mixed spice - the sort of smell that transports me instantly to the Languedoc. It is richly-fruited and full-bodied on the palate, with grippy but ripe tannins and bags of juicy cherry skin and soft citrus acidity to match. It is undoubtedly still youthful, but it is such a joy to drink now that the gentle dryness of those tannins - like fine, dark, bitter chocolate - is more than offset by the sheer vibrancy and depth of the fruit. We have red cherry, pomegranate, redcurrant, orange peel and a hint of dark bramble (to mention just a few), along with spices and myriad secondary, gently earthy flavours. It really is the essence of sweet and sour loveliness, with a long, dry, peppery, spicy, bitter orange finish that lingers for an age. Ideally, it needs to be paired with food (leg of lamb, grilled steak, or perhaps stir-fried red peppers, onions and mushrooms), but I challenge you not to drink most of it before the food is ready, because it is utterly more-ish! Biodynamic. |
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