Before leaving the Languedoc to return home Jeff Coutelou kindly invited me to join the team for lunch at Picamandil, the excellent wine bar / restaurant in Puissalicon and then to join him in tasting through the wines from this year’s crop. Obviously I accepted and was delighted to welcome Tina along. She worked harvest back in my first year, 2014, and now works in Picamandil.

In 12 years of vendanges I have never seen Jeff so relaxed about the whole process and so happy about the wines at this early stage. Fermentations have proceeded smoothly, where one or two were slow to get started a small amount of the wine and must from another tank were able to kickstart the process. However, that was very much the exception.

One reason for Jeff’s serenity has been the team for 2025. Gils’ experience has served him well for years now. Flora has grown into the role with confidence in what she has to do. Pièr, with the experience from his family winery, has been a tremendous asset so Jeff is able to delegate so much more.

Tasting very young wines, some still going through fermentation, is incredibly difficult. The wines are changing in character and profile at a rapid rate. Colour, aroma and flavours are in their infancy and will change as the wine settles and matures. Making judgement on how they will develop is, therefore, for more experienced tasters than me. Jeff though was very happy with how they are and their potential across the whole range.

So, what can I add? The wines are all healthy, no off flavours or volatility at all. There is a depth of fruit and freshness, acidity which cleanses without any sharpness. Some were more straightforward to appreciate. Amongst the white wines it was easy to enjoy what will be TSCA (Terret, Servant, Clairette and Aramon) but all were good. The reds were easier to taste, the fruit more upfront. Two stood out but, again, all were clearly in good health. The Cinsault should be 5SO Formidable rather than 5SO Simple like last year, juicy red fruit obvious. And, of course, I was especially happy about the Syrah from La Garrigue, a potential La Vigne Haute. Interestingly the new plantation there has produced very appealing Syrah fruit, not ready for LVH of course but promising for the future.

Some fermentations were possibly going too well. This amphora with Muscat has pushed the, very secure, lid off such is the force produced by the process. Pièr is having to do a pigeage to calm things down.

After a most enjoyable time working in vendanges it is truly pleasing to see the rewards for Jeff and the team. 2025 had its problems with heat and mildew but it has worked out extremely well. When we are surrounded by so much bad news that was good reason to raise a glass in celebration. Santé!