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Certified organic. Chèvrefeuilles (pronounced ‘shev-ruh-foy’) is French for honeysuckle, the perfume of which you cannot escape during springtime in the Southern Rhône. Olivier is a sucker for the character and freshness of old-vine Clairette, which now accounts for half the blend in his delightful citrus- and white-plum-scented Les Chèvrefeuilles Blanc, with the remainder made up of 25% Roussanne and 25% Grenache Blanc. The fruit grows on the domaine’s cooler, east-facing sites, where limestone helps to preserve freshness.
The fruit is pressed as bunches and ferments on heavy solids with natural yeasts. The wine rests on fine lees in concrete for eight months before bottling. The style is succulently mouth-filling with pulpy orchard-fruit texture, hawthorn blossom and citrus flavours balanced by lip-smacking salty minerality (from the Clairette) and a vibrant, juicy close. Terrific value.