Mitchell Watson Wines

Audacious and enigmatic, Mix Terres from Domaine du Pourra takes the best from two prestigious appellations in the hills behind the village of Seguret and terraces of Gigondas. It's also a blend of five vintages: 2001; 2003; 2004; 2008; and 2016. These disparate periods and terroirs find their perfect expression in a blend of 85% Grenache, 5% Syrah, 5% Cinsault, and 5% Mourvèdre. The outcome is a harmony of aromas of ripe fruit and garrigue, deep flavours of liquorice, black currant, and cigar box that extend through a prolonged finish wrapped in a velvety blanket of tannins. It is a singular wine, the antithesis of industrial, big-name wine. If you are are looking for something interesting and unique, this is it.

Carmin Brillant AOC Vacqueyras from Clos de Caveau is a blend of 60% Grenache and 40% Syrah from vines aged 25 to 85 years old. Clos de Caveau is located on the slopes of the Montmirail at an altitude higher than any other vines in the Vacqueyras appellation, with perfect southern sun exposure. Aging potential is 10 to 12 years. The ruby-purple color of this wine releases an intense nose with generous aromas of smoke, blackcurrant and fennel, with additional development with further bottle aging. It is full-bodied, powerful, fleshy and structured.

Jancis Robinson calls Carmin Brillant “proper wine” and we agree. Jeb Dunnuck says “Grenache and Syrah provide a nose, combining candied fruit, scents of undergrowth and vanilla notes from barrel. We then discover a round, balanced palate, endowed with textured tannins and a beautiful aromatic persistence.” Decanter Magazine gave the 2019 Carmin Brillant 93 points.

Justin ‘tit’ Goutte (“just a little taste”) from Mas Poupéras is a Côtes du Rhône Villages Vaison-la-Romaine that punches way above its weight. It comes from a small 13 ha estate located 350 metres above sea level on the heights of the village of Vaison-la-Romaine with perfect south-facing exposure. 

The estate name derives from the patois of the Latin pauper (poor), because the soil in this area is so stony that only the vine can thrive there. All major domain interventions are guided by the lunar calendar. Grapes are mainly Grenache from vines planted in sandy, clay soils with limestone hill erosion, at an altitude of 300 meters. Sorted by hand. 

An unassuming nose belies a highly concentrated palate of ripe red fruit, ink, violet, and cured meat. Young tannins give the wine presence without overwhelming the finish.

Clos de Caveau's rosé is an organic blend of 80% Muscat petit grain and 20% Grenache Noir from 10 to 40-year-old vines. The clay-limestone soil and meticulous manual harvesting contribute to its exceptional quality.

Vinification includes direct pressing for the Muscats and light crushing with bleeding for the Grenache Noir, followed by fermentation as low as 12°C with native yeasts, resulting in a pale pink wine with an intense nose of peach, white flowers, and red fruits. The palate is fresh and indulgent, making it a delightful and surprising rosé.

Best enjoyed within 3 years, La Rosée pairs perfectly with grilled meats, spicy barbecues, chicken curry, or Mediterranean salads. It also shines as an aperitif or with strawberry desserts. Serve at 14°C. 

Organic white wine from Clos de Caveau made from 100% Muscat petit grain, sourced from 30 to 40-year-old vines. The clay-limestone soil and meticulous manual harvesting with sorting and 100% destemming contribute to its exceptional quality.

The vinification process includes direct pressing with stalks after a one-day skin maceration, followed by fermentation at a low temperature of around 12°C with native yeasts. The wine is then aged for 6 months in stainless steel vats, resulting in a light yellow color with brilliant clarity. The intense nose combines floral notes, vine peach, and citrus fruits. The palate is lively and fresh, with a balanced, unsweetened finish.

Best enjoyed within 5 years, Le Mistralet pairs perfectly with asparagus, cod in citrus sauce, or grapefruit avocado guacamole with wild shrimp. Serve at 14°C. 

A striking AOP Côtes du Rhône from Clos de Caveau composed of 70% Grenache and 30% Syrah, grown in the Rhône Valley plain in Violès. This wine showcases a garnet color with purple reflections and a nose that is frank and expressive, bursting with fresh fruit aromas.

The grapes are hand-harvested and selectively sorted to ensure top quality. Natural fermentation with wild yeast is followed by a 1-2 month maceration period, culminating in 6 months of aging in vats. This process imparts the wine with beautiful liveliness, freshness, and supple character.

Best enjoyed within 4 years, Les Bateliers pairs wonderfully with a variety of dishes, including spaghetti served with olive oil, parsley, garlic, a hint of chili, and cherry tomatoes for a touch of acidity, as served at Antwerp's Gran Duca Ristorante.

Clos de Caveau's Champvermeil is an exceptional AOP Gigondas red wine, made from 70% Grenache and 30% Syrah, sourced from vines aged between 32 and 64 years. The vineyard is in conversion to organic cultivation, with clay-limestone soil from the Oligocene era.

Harvested manually with 80% destemming, the grapes undergo a long maceration of 2 months in truncated conical vats of 20 hl, followed by 1 year of aging in barrels of 1 to 2 wines. This process yields a wine that is optimal for tasting between 2 to 12 years.

Champvermeil pairs beautifully with morel veal chops, guinea fowl with crushed grapes and truffle potatoes, and snacked turbot with autumn vegetables.

Clos de Caveau's Lao Muse is an exquisite AOP Vacqueyras red, composed of 60% Grenache and 40% Syrah from vines aged 30 to 50 years. 

Grown at Clos de Caveau's highest point, the grapes are manually harvested and sorted for quality.

Lao Muse features a deep black purple color with aromas of blackberry liqueur, black cherry jam, and spices with vanilla. Natural fermentation with indigenous yeasts occurs in wood, followed by a long vatting period of 2 to 3 months and aging for 12 to 18 months in oak barrels.

Produced in limited quantities of around 2,000 bottles per year, Lao Muse offers astonishing complexity and a rich palate, with a storage potential of more than 15 years.