Davoche Clafoutis Syrah 2021
- Region
- France » Vin de France
- Type
- red still, dry
- Producer
- Vintage
- 2021
- Grapes
- Syrah
- Alcohol
- 13
- Volume
- 750 mL
- Cellar
- 2 bottles
Davoche's Clafoutis Syrah 2021 showcases grapes from La Vigne Grande's organic-certified 12-year-old vines, grown on light granite soil. This négociant wine is crafted from fruit purchased from neighboring vintner Aymeric Paulet. The winemaking process begins with a gentle 3-day maceration in stainless steel, followed by barrel fermentation and aging in used barrels for 12 months. The wine then rests in bottle for an additional 6 months before release, allowing its character to fully develop.
Ratings
Memory (or life) plays tricks sometimes - it's different from what I remember, but still brings joy. Volatile acidity and abundant fruit lead the charge, with tomato notes joining in. Medium+ acidity keeps things lively, and while it's not quite found its feet yet, it's deliciously approachable. Milk chocolate, pepper, and tobacco make appearances. The seamlessness isn't quite there compared to previous encounters, but at this price point? Still a solid glou-glou contender.
One more incredible bottle for an absurdly affordable price (around 10 EUR). Interesting bouquet of pepper steak, a mix of red and black berries, tobacco, milk chocolate, VA, and animal farm notes. Juicy and almost full-bodied at the same time, which is a neat combination. Long and warm aftertaste with good balance. Not simple, yet it shows some countryside charm.
About Producer
Tess Davison and Charles Ripoche's winemaking journey as Davoche Wines began in 2021 with a simple yet ambitious plan. They started with their négociant range, Clafoutis, working closely with trusted growers while simultaneously laying the groundwork for their own venture. Their patience paid off - they now tend to 2.5 hectares of heritage vines in Cassagnes, a windswept corner of Roussillon where the sun seems to have a special relationship with the soil.
Their backgrounds read like a gastronomic adventure novel. Tess, an Australian native, earned her stripes in some of Europe's most prestigious kitchens - Noma, Mugaritz, and Le Manoir - before trading her chef's knife for pruning shears and diving into oenology. Meanwhile, Charles, born and bred in the Loire Valley, learned his craft under wine world heavyweights: Antoine Foucault of Domaine du Collier (whose father Charly made Clos Rougeard legendary) and Cyril Fhal of Clos du Rouge Gorge. Their paths crossed at Felton Road in New Zealand - because sometimes the wine world has a sense of humour about bringing people together.
Now settled in southern France, they've embraced a philosophy that's both old-school and forward-thinking. Their approach to farming is hands-on and thoughtful - they're planting carob trees for nitrogen fixation, adding strawberry and peach trees for diversity, and creating homes for everything from bees to bats. They work biodynamically, making low-to-no sulfite, unfiltered wines with short macerations - a technique they picked up from their mentor Cyril Fhal.