Both spicy (perhaps from 20% Muscat Blanc à Petits Grains that has long been grown in quantity in Roussillon) and racy (presumably from the 80% Macabeu). Lot’s of flavour is concentrated in here since average yields are just 12 to 15 hl/ha.
Thomas’s work in the vineyard is also fundamentally important. He works with specific parcels of vines, studying the variations of styles that each parcel creates as a Burgundian winemaker would do. From very early on in his career he has followed biodymamic principles, and has been certified by Biodyvin since the beginning. To anyone who thinks that Roussillon is all about high alcohol and over-ripe fruit flavours, the freshness, precision and finesse of Thomas’s wines - both reds and whites - will come as a revelation.