Domaine Treloar, Three Peaks, AOP Cotes du Roussillon, Pyrénées-Orientales, Occitanie, France, 2014
This wine: lot no. L03.06.16, a blend of 50% syrah, 30% grenache and 20% mourvedre, old vines, manual harvest, aged for 12 months in used oak barrels, coated natural cork closure, 13.5% abv, Leon Stolarski, £12.50 (11/17)
Consumer tasting note: 12 months in old oak, deeply ruby hued with a touch of purple, a strong aromatic intensity of rich ripe spicy black cherry, warm black currant juice, spice and toast; the palate shows ripe cherry and blackcurrant again, with mouth-watering acidity and firm(ish) tannins. Finishes medium-long. Decant for 30 minutes.
WSET style tasting note
Appearance: clear and bright, deep intensity ruby, showing tears [no sediment].
Nose: clean, pronounced intensity, developing, with aromas as they come, of fleetingly, warm raw steak, then spicy ripe black cherry edged with over-ripe red cherry, low-key spice and toast – the latter becoming more insistent with a little time, blackcurrant juice, hint of wet leaves, cumin, a whiff of farmyard, hints of beeswax and dried herbs; after 30 minutes hints of black liquorice start to emerge.
Palate: dry, medium (+) acidity, ripe medium (+) tannins, medium (+) alcohol, medium (+) body, medium (+) intensity, a smooth texture, with flavours of ripe black cherry, blackcurrant juice, toast, cumin, low-key sweet oak. A bare medium (+) length, with a clean black cherry infused finish edged with hints of bees-wax, with a moderate grip and the merest hint of farmyard right on the end.
Quality: good, could do with a little more time, say a year for the tannins to round out a little more and bring the acid-tannin combination into balance with the alcohol, and for the toasty oak to similarly integrate a touch further; sound intensity throughout, good concentration, showing some complexity from time in wood and bottle, just into tertiary territory with notes of wet leaves, beeswax and dried herbs. Finishes a slightly disappointing bare medium (+) length.
Drinking readiness/ageing potential: can drink now, and though the length is not optimum, it has the concentration and structure to evolve and improve with further ageing, over say 2-3 years.