Category Archives: Tasting notes and ratings

Blind tasting of 163 French wines of Cotes du Roussillon

In his edition of Sept.Oct 2009 Le point Magazine celebrates the French Wines of Languedoc Roussillon ; doing a blind tasting of 163 wines of Cotes du Roussillon . Georges 2007  finished first with a wine tasting note of 18/20 .

Here is the article :

Wine tasting comments (Le Point magazine ):

Georges. Well concentrated nose (cloves), fruity, complex, beautiful. Exceptional length .Beautiful length that does not forget the simple pleasure”.


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Gault Millau magazine

The Puig Parahy Vineyard is featured in GAULT MILLAU magazine (sept/oct 2009). Tastings notes of the Rivesaltes 1993 inside :


GaultMillau comments :

“At the top level with its wealth of details that blooms beautifully in the aeration on notes of Rancio of high nobility”17/20

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New article in The Wine Advocate #183

The Puig Parahy Vineyard , property of Georges Puig,  is now featured in the Wine Advocate #183July 2009)  published by Robert Parker                      

In this publication ,  Robert Parker and David Schildknecht tasted the wines of Puig Parahy Vineyard such as the old collection of Rancio ( sweet wines ) with wines going up time from 1998 to 1875 .

The review also focused on our production of red wines such as the  Georges , the Fort Saint Pierre and also the Syrah ( 100 % Syrah)

David Schildknecht’s Wine Advocate reviews :

2007 – Domaine Puig-Parahy Cotes du Roussillon Georges – (90-91)

The Puig-Parahy 2007 Cotes du Roussillon Georges – a cuvee of Carignan and Grenache with a bit of Syrah, raised in tank (from which I tasted it) – smells of blackberry, wood smoke, toasted walnut, rosemary, and marjoram; offers a brightly-fruited, slightly tart and grainy palate impression, and finishes with a pungency of herb and fruit skin, a vigorous brightness, chalk and stone minerality, and sheer grip (accompanied by a faint “chew”) that can scarcely be expected from a wine destined to sell for so little. This whistle-clean beauty should remain virtually inert in tank, so that when Puig finally gets around to bottling and selling it, you will be able to count on at least a couple of years of very satisfying and versatile performance at table – not to mention amazing value (David Schildknecht Wine Advocate June 2009)

2006 – Domaine Puig-Parahy Cotes du Roussillon Georges –  90 

 The 2006 Cotes du Roussillon Georges offers bright fresh blackberry and red raspberry mingled with iris, lavender and rosemary in a singularly stimulating, pungent, and invigorating nose, whose promise is fulfilled by a vividly fruit-filled, bitter-sweet, positively refreshing palate and an uplifting finish of considerable herbal and mineral complexity. Given the price for which the 2005 is being sold, this successor is almost certain to offer incredible value over the next couple of years ( David Schildknecht Wine Advocate June 2009)

2005 – Domaine Puig-Parahy Cotes du Roussillon Georges –  88

 I significantly underestimated Puig’s 2005 Cotes du Roussillon Georges when tasted for issue 178. On that occasion I chalked-up a hint of volatility to the nature of a “rustic” Roussillon red that, after all, retails for a mere ten dollars. In fact, the problem was the bottle. This wine brims with ripe, pure blackberry and elderberry, tinged with tar and wood smoke. Caressing in texture, its generous, sappy finishing fruit displays admirable tenacity, and my estimate of 6-9 months window for drinking appears to have been short by at least half, because the wine is still loaded with stamina!( David Schildknecht Wine Advocate June 2009)

1875 Domaine Puig-Parahy Rancio  –   98

 The Puig-Parahy 1875 Rancio possesses piercingly penetrating high-toned citrus oil, floral distillates, and smoky aromas that will raise the hairs on the back of your neck, not just inside your nose! It proves even thicker and plusher while at the same time more vivacious than the 1890, and with no less sense of true sweetness of berry and citrus fruit. Layers of chocolate and nut paste offer the bass- and mid-range in this wine of orchestral complexity and operatic length. (David Schildknecht Wine Advocate June 2009)

1890 – Domaine Puig-Parahy Rancio –  96

 The blazing intensity of aromas from Puig-Parahy’s 1890 Rancio arrested me in my tracks. Citrus oils, brown spices, and toasted nuts are prominent among these. But a greater shock comes on the palate, which offers a sweetness of fruit (plum paste, dried currants), sheer sap, and creaminess of texture completely contrasting with the 1900. This finishes with an almost fiery intensity and a startling contrast of textural caress and brightness. (David Schildknecht Wine Advocate June 2009)

1900 – Domaine Puig-Parahy Rancio –  95

 The 1900 Rancio takes one into another world of flavors from other wines of the Puig-Parahy collection that I tasted on this occasion. Intensely pungent aromas of distilled herbs and flowers, along with alkaline and iodine notes lend a very medicinal aura. Citrus oil, aromatic woods, and smoke add ethereal notes in the nose. On the palate, a concentration of dried fruit paste and herbal elixir, silken in texture, seems almost weightless, and an implausibly exuberant primary juiciness rushes in to energize the finish. Toasty nuttiness enters the picture only as a sort of final word. I can think of quite a few wines at this price that offer a lot less excitement! This was the birth year of Georges Puig’s grandfather, and he suspects that the family for that reason held back much of their harvest rather than selling it off young. 200 liters are left now. ( David Schildknecht Wine Advocate June 2009)

1930 Domaine Puig-Parahy Rancio –  91 

 The Puig-Parahy 1930 Rancio (nicknamed “Salamo Noell”) – all of it bottled now, save for the sediment or “mother” which Puig always conserves – features chocolate- and caramel-covered toasted almonds, strawberry jam, and bitter citrus zest. This offers a remarkable juxtaposition of darkly-hued flavors with a sense of weightlessness on the palate, and while it lacks the brightness and invigoration of the best wines in this collection, it is easy to become jaded in that company. Certainly anyone who sits down to meditate over a wine like this and over what it means to drink wine from the last Great Recession – as time unfortunately did not permit me to do – will be more than rewarded for the price. (David Schildknecht Wine Advocate June 2009)

1940 – Domaine Puig-Parahy Rancio –  96

The Puig-Parahy 1940 Rancio smells almost youthfully of strawberry jam. Along with this come pungent framboise distillate, citrus oils, brown spices, and toasted nuts. Paste-like concentration of fig and dried strawberry mingle with caramel and molasses on a silken-textured palate, yet invigoratingly bright fresh berry and citrus are present as well. Saline and wet stone mineral suggestions reminiscent of many a young Roussillon wine add to the mouth-watering savor of a simultaneously ethereal and nearly endless finish. ( David Schildknecht Wine Advocate June 2009)

1981 Domaine Puig-Parahy Rancio –  95 

 Notes of creme caramel, citrus oils, and ethereal yet pungent smoke and distilled pit fruit suggestions in the nose of Puig’s 1981 Rancio usher us into the realm of the truly nobly oxidation. Creamy, caramelized richness and piquant nuttiness on the palate offer poised counterpoint; for all of the oxidation on exhibit there is still an element of fresh fruit lusciousness; and the onrushing finish incorporates date, candied orange zest, toasted walnut, and caramel, offering an almost weightless impression. ( David Schildknecht Wine Advocate June 2009)

1993 – Domaine Puig-Parahy Rancio –  92

 The Puig-Parahy 1993 Rancio is creamier and more soothing than the 1998, but brighter and more penetrating as well – a function of further oxidation in cask (although it started life in tank.) It is also far more alluring and complex. Cherry preserves, roasted chestnuts, grapefruit marmalade, and wood smoke are among the elements whose interchange command one’s attention. This finishes with great lift and refreshment, its sweetness and its near-16% alcohol scarcely in evidence. ( David Schildknecht Wine Advocate June 2009)

1998 – Domaine Puig-Parahy Rancio –  90

 Puig’s 1998 Rancio smells of purple plum preserves, marzipan, toasted hazelnuts, and wood smoke. In the mouth, it combines creaminess with bright penetration. The juxtaposition of pungency with sweetness and rich, subtly-oxidized patina with refreshing acidity, makes for delightful stimulation.( David Schildknecht Wine Advocate June 2009)

1945 – Domaine Puig-Parahy Rancio –  92

 I suppose it is difficult not to bring epic expectations to a wine bearing this vintage, but in fact the Puig-Parahy 1945 Rancio does not appear to represent one of their greatest wines. This is remarkably full of tart, astringent fresh berry notes, offering striking counterpoint to its oxidized, toasted nut and creme caramel character. There is a long, low-toned, nutty accompaniment to the pungency of berries and citrus oil in the finish, making for a handsome austerity and surprising sense of invigoration. But this lacks the interplay, dazzling complexity, or elegance of the best wines in this collection. Perhaps it should go back into barrel en masse – there are still 2,000 liters of it, says Puig! ( David Schildknecht Wine Advocate June 2009)             

  • Rancio 1945 PDF copyright 2009, The Wine Advocate, Inc                                                                                                                         

1971 – Domaine Puig-Parahy Rancio –  90

The Puig-Parahy 1971 Rancio reminds me of these wines’ Grenache origins in its black raspberry and plum (in both fresh and distilled modes). Dark chocolate and brown spices join in on the palate, leading to a long, penetrating, yet surprisingly un-evolved finish to which bitter walnut and tart fruit skin add invigoration. But it seems as if the true spirit of oxidation has not even taken possession of this wine yet, and I wonder why it was not left a longer time in barrel. Heaven knows there is a wealth of material here, although no sense of heaviness or alcoholic heat.                           ( David Schildknecht Wine Advocate June 2009)    

  • Rancio 1971 PDF copyright 2009, The Wine Advocate, Inc                                                                                                                             

1975 Domaine Puig-Parahy Rancio –  95

The Puig-Parahy 1975 Rancio smells and tastes of purple plum, fig, toasted nuts, and bitter-sweet chocolate, with a more robust and youthful – though correspondingly less ethereal – personality than the 1981. The oxidation here manifests itself more in deep, smoky, toasted characteristics that fold especially beautifully into the chocolaty, nutty richness, and caramelization, as well as in the wine’s combination of silkiness of texture and underlying firmness. And yet, there is a certain snap and brightness – almost like a whip’s lash – in the finish. This could serve as a memorable accompaniment to many a dessert. ( David Schildknecht Wine Advocate June 2009)

2005 – Domaine Puig-Parahy Syrah –  89

Puig’s 2005 Syrah is full of ripe cassis tinged with smoke and black pepper. Rich and generous on the palate, with notes of toasted praline. licorice, and dark chocolate emerging, it finishes with sappy, satisfying length. This should be enjoyable for at least 2-3 more years, although I hazard that prognosis without experience with the evolution of individual Puig-Parahy cuvees. ( David Schildknecht Wine Advocate June 2009)

2005 – Domaine Puig Parahy Cotes du Roussillon Le Fort Saint Pierre – 87

 The 2005 Cotes du Roussillon Fort Saint-Pierre (raised in tank) is a blend of Syrah (vines over 30 years in age, which is pretty venerable by local standards) with smaller amounts of Grenache, Carignan, and Mourvedre. A whiff of volatility in the nose does not too much detract from ripe cassis, black cherry and prune aromas, augmented by pungent suggestions of wood smoke and crushed stone. In the mouth, this is expansive and rich, and the finish is sweet and long, with chocolate, black fruit preserves, and stone, faintly disturbed by heat and dryness of tannin.

2005 Domaine Puig-Parahy Carinyana 1878 –  90

While the label 2005 Carinyana 1878 might seem self-explanatory outside of the improbable world of Domaine Puig-Parahy, here I suppose it is worth noting that 1878 is the year in which the parcel of Carignan in question was planted, which incidentally signaled the estate’s post-phylloxera revival. Mulberry, iodine, wood smoke, and toasted walnut migrate from the nose to a palate of dense concentration and remarkable brightness, but with no pretensions of polish. This is a bit like Carignan in the role of Barbera. Bitter notes of herb and scrub as well of wet stone add interest to a long and stimulating finish. I could imagine this keeping for years, but have not yet had an opportunity to test that hypothesis against any older vintages.





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Publication in French Magazine “Terre de Vins” July-August 2009

New publication in “Terre de Vins” on the old sweet wines of Puig Parahy Vineyard  such as the 1875

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Brochure of our wines

Here is the leaflet of the Vineyard containing informations on  the wines of Puig-Parahy .

You can download the brochure of our wines in pdf

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New publication in ” Terres Catalanes” august 2006

New article in Terres Catalanes ( august 2009)

This article deals with the old sweet wines of Puig Parahy Vineyard

 “Non les vins doux naturels ne sont pas de vins cuits”

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New publication in “Terre de Vins” july-august 2006

A new publication on Puig Parahy sweet wines in ” Terre de Vins” july 2006

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