Consolation ‘Juliette’ is a benchmark example of the excellent and overlooked Roussanne grape. The grapes are picked super ripe and handled reductively to retain varietal aromas and freshness, then barrel fermented in oak barrels. There is a honeyed note to the stone fruit aromas in this wine, with peach and nectarine, but overlaid by soft cashew and delicate herbs and spices. It is a full bodied, dry and textured wine that is delicious with roast chicken.
Andy Cook lived and worked in St Andrews for many years before moving to New Zealand to study the art of wine making. After a few years honing his skills there he settled in the picturesque town of Collioure in south east France. This is Basque country, rugged and beautiful, just like the man himself. Andy now has a new purpose built, modern winery which was built in partnership with legendary Roussillon producer, Phillip Gard of Coume de Mas. He always has several projects on the go but his main focus is Mas Cristine, an old estate which produces classic Cotes de Roussillon wines. Tramontane wines which focuses on easy drinking Southern French varietals and Consolation Wines which are small production wines made from the best parcels each year.