93 Points Wine Advocate: The 2010 Cotes du Rhone-Villages Seguret Grande Reserve is sensational. A two-grape blend of two-thirds Grenache and the rest Syrah, with the Grenache aged in tank and the Syrah in small barrels, it has terrific freshness, delineation and purity. It is full-bodied, black/purple in color, with stunning richness and intensity. This is another great effort from proprietor McKinlay, who has become the reference point for the wines from the idyllic Provencal hilltop village of Seguret. These are all sensational wines from proprietor Walter McKinlay.
The Southern Rhône valley is host to a complex and diverse geological structure which explains, in part, the vast range of different wines that are produced here. The commune of Séguret covers approximately 850 hectares and can be divided into three different types of terroir; down by the river the soil is silty and has a loam base, the slopes which surround the village have a sandstone and pebbly composition and the hills behind the village are limestone giving way to marl.
Domaine de Mourchon is situated in the hills at approximately 300m altitude behind the limestone crags on which the village of Séguret is perched. As you ascend the winding road up the hill to the vineyard the predominance of limestone gives way to a grey marl giving the landscape a crumbly blue base. The vines are planted on steep and narrow terraces which face mostly south-east and south-west. On the top of the grey marl base is a thin layer of dense stony limestone and clay topsoil. It is because of the friable nature of the marl that the roots of the vine are able to penetrate considerable depths in their search for water during the hot, dry summers. The advantage of marl is twofold; the vines are not only better prepared for drought stress but they also profit from the rich selection of trace elements found at such depths which consequently give the characteristic mineral qualities to our wines. Because Mourchon is at altitude, the nights are cooler than down on the plain during the summer months and so the maturation process is slower and altogether gentler on the diminishing natural acids in the grape. Although our harvest can be up to two weeks later than our lower-lying neighbours the cooler nights have helped to preserve enough natural acid in the juice for us to produce a wine with a fresh and vibrant palate.