Davoche Clafoutis Grenache 2021

Ratings

January 22, 2025

I'm not certain whether it's due to bottle variation, a shift in my own perception, or differences in serving, but this time the wine is less captivating, though still intriguing—especially after ample time in the glass to reveal its nuances. It presents notes of cacao and a touch of VA, with the fruit somewhat obscured and leaning towards a more aged quality, complemented by hints of pine. While the acidity isn't particularly high, the wine retains a silky and approachable character. It’s pleasant, but definitely seems to need a bit more time to fully come into its own.

August 7, 2024

Boy, this is simply an incredible experience, especially considering the price tag (around 10 EUR). A bit perfumed, sophisticated, and incredibly alluring bouquet of cherry, strawberry stew, pine, VA, dried herbs, and some leather notes. Round, silky, and fresh with wonderful texture and a long, flavourful aftertaste. Quaffable.

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.