2016 Cuvée Ghany Domaine Gaylord Machon
Great aromatics from the start on the Cuvee Ghany, cracked black pepper, dark cherry and plum fruit. The palate is richly textured with fleshy plum fruit, some lovely cooked meat notes, undergrowth and black pepper spice on the finish. Ready to drink from the off, but with plenty to keep it going for a good few years. Drinking range: 2019 - 2026 L&S (Mar 2019)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Produced on free-draining calcareous-clay terraces with lots of large stones in les Chassis, Gaylord gives this a cold soak followed by classic alcoholic fermentation, and an élevage of thirteen months, one third in cuve, and two thirds being aged in large barrels (demi-muids). The expressive aromatics that you'd expect in a youthful Côte Rôtie, then there's sappy volume and fine tannins behind - a beautifully balanced wine.L&S(Feb 2019)
As to the reds, the 2016 Crozes Hermitage Ghany was brought up in a mix of demi-muids and concrete tanks. Its deep ruby color is followed by a ripe, exotic bouquet of mulled red and black fruits, spice, and incense. Ready to go, even slightly evolved, it's not going to make old bones but should drink nicely for 3-5 years. It could be considered a decent value. Rating: 87-87 Jeb Dunnuck, www.jebdunnuck.com(Dec 2018)
Domaine Gaylord Machon
Domaine Gaylord Machon is in Beaumont-Monteux, in the heart of the Crozes-Hermitage appellation, on 'les châssis' a name which derives from the numerous large stones found in this area, which make for a particularly free-draining soil. 5% of the domaine is Marsanne and Roussanne, from which a tiny amount of white is made, the rest being all Syrah for the two cuvées of red.
All the work in the vines is manual, including the harvest. Gaylord took over 5 hectares of family vines in 2002, the produce of which he took to the co-op, like his forbears, until 2008, when he began to sell the grapes of what was then an enlarged 8.5 hectares to Paul Jaboulet Ainé. In 2011 he made his first wine. He is a qualified winemaker, and had trained with Luc Tardy and Laurent Combier, among others.
Gaylord built his own vinification cellar in 2014, and today vinifies about half his red production and all the white.
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