40% Roussanne (gravels), 10% Viognier (limestone), 20% Clairette (clay in Gigondas at 400m altitude), 20% Marsanne  (light sands) and 10% Picpoul de Pinet (light sands).

This wine shows just how good white Côtes-du-Rhône can be . From one of the finest winemakers in the southern Rhône, it shows a lovely mix of unctuous, rich fruit flavours and fresh, mouthwatering acidity. This is achieved through a carefully thought out selection of varietals; for example, Louis used a touch of the more acidic Picpoul de Pinet this year to offset the fuller-flavoured Roussanne, which was extra powerful in 2006. The juice is then fermented in oak barrels, some of them new, and left to age gently on its lees for six months, adding depth of flavour and complexity.

The result is a wine tailor made for drinking with grilled fish, seafood or risotto and is just delightful. This is a very fine alternative to a Bourgogne Blanc and great value, too.

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