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.
FROM THE PRESS
“Intense, decongestant (aromatic herbs) perfume. Excellent, tense acidity. Much livelier than most Roussillon whites and no obvious sign of the Muscat. Sleek, bone dry with a bit of citrus peel and masses of natural (limestone-inspired) acidity. I wonder whether it might last even longer than the suggested five years?”Wine of the Week, Jancis Robinson MW
“This is a wine of outstanding quality with a remarkable amount of purity, freshness and intensity in every glass – and it will improve with age. Finishing dry with a thrilling acidity it goes particularly well with seafood.”Will Lyons, Sunday Times