In the Shadow of the Morning Sun
100% Grenache Noir. 20% destemmed grapes and 80% pressurage direct. 3 weeks of macaration and following fermentation in fiber cuves outside. Soutirage the 24th of April 2019. Bottled the 27th of May 2019. 13,5% alc.
We can do what I can't
100% Syrah. 30-35% destemmed grapes and 80% pressurage direct. 3 weeks of macaration and fermentation in fiber cuves outside. Soutirage the 24th of April 2019. Bottled the 25th of May 2019, with a little bit of sugar left, to give the a freshness. 12,5% alc.
...and suddenly she had to go
Grenache Noir. Pressurage direct. It is the very first and white part of the juice from the press. The following fermentation took place in old barriques for nearly 2 years. No soutirage, all fermentation has been on the yeast. It has still a little bit of sugar left, therefore both cork and crown cap on this wine. Bottled in July 2020. A Blanc de Noirs of Grenache Noir, a little oxidation. Not in jura-style, just a little very delicate oxidation. In the nose you will recognize Grenache Noir, but on the palette the wine has a rich structure and long beautiful acidity, unlike for Grenache Noir. Maybe more similar to what you find in Chenin Blanc.
Les Vignes des Enfants
Petite Sirah 12,75%alc. 100% Petite Sirah/Serinne. 8 days of maceration of destemmed grapes. First maceration in fiber tanks outside. After décuvage, fermentation in barriques for 2 ½ year. No soutirage. Will be bottled in March 2021. Deep red wine with soft tannins and a very long and solid salty expression. With the wines from Les Vignes des Enfants, it always feels that things are getting more serious. The expression of the Marne Bleue, the long time in barrels and so on. Even though it’s a wine with some age, it still leaves an impression of a young wine. A wine that can be kept for many years.
Washing my Eyes in the soft Summer Rain
Carignan 20% & Sauvignon Blanc 80%. 13,25% alc. 1,00 volatile. 1 ½ day of maceration, destemmed Carignan in the juice of Sauvignon Blanc. The following fermentation in barriques in our cellar for nearly 3 years, no soutirage. All fermentation has been on the yeast (sur lie). Bottled the 2nd of July 2020. A very light red wine, normally we prefer to do much longer macerations, but Carignan is a very sensible grape and can fast give too many tannins and lose its elegance. Therefore we made the decision of a short maceration. After décuvage the juice has been fermenting in barriques witch adds to the wine a style of flavours as in classical red burgundy wine.
Come walk with me and wonder a little
100% Grenache Blanc. Press direct during 4 days – very long and slow. For pressing this wine we used a old wooden pressoir of Gérald Oustric. Fermentation in oak cuve. Soutirage the 24th of April 2019. Bottled the 24th of May 2019. . 12,5% alc.
Searching for the Space monkey
Assemblage 100% pressurage direct. No macaration, fermentation in fiber cuves outside. Soutirage the 24th of April 2019. Bottled the 25th of May 2019. No sugar left. 13,5% alc.
What is the Photo really stole our Soul?
Assemblage - both red and white grapes, mainly the juice of macerated grapes, but also the last part of white pressurage direct. The fermentation took place in 500lt barrels for almost 2 years, no soutirage, all fermentation has been on the yeast. Bottled the in July 2020 Maybe the darkest and most heavy red wine we’ve ever made. When that’s said, it’s not strong in alcohol or with overpowering tannins. The contrary, the time in barrels has given the wine a round and elegant finish.
I prefer to be where I am
Cabernet Sauvignon. 13,5% alc. 1,10 volatile. Technical a rosé, but we prefer to call it a red, it’s a pressurage direct of the cabernet sauvignon, as we have been doing for some time now it’s a long and slow press of 3 days in the old wooden pressoir of Gérald Oustric. The following fermentation in old barriques in our cellar for nearly 2 years, no soutirage all fermentation has been on the yeast. Bottled the 1st of July 2020, A very light red – not a classical taste of Cabernet Sauvignon, in flavours it’s closer to Ploussard or a very light Gamay with some age. It was the 3rd year we pressed the grapes directly, like this and we are very happy for the result. We are often searching for the light, fresh expressing of the rich southern fruit and in this wine we think the balance is really nice.
Jumping on a cable car to where the dreams go
50% Gewürztraminer & 50% Pinot Gris. 15% alc. 0,65 volatile.
With this wine we have started like we did with the whites from 2015. Two nights of oxidation of the juice after the press, witch means that the juice is left in a big open container, for the dépôts to fall down and the fermentation to start in good way, We see the mousse of the fermentation very well and follow it closely. We like that. Then 6 month of fermentation outside in fibre cuves, followed by 12 months of fermentation/élevage in barriques (old around 15 years)
A long fresh taste of citrus and white flowers, with a light saltiness and bitterness from the barrique the oxidation Long fresh taste of citrus and white flowers, again with a light saltiness and bitterness from the barrique. This wine have a little elegant oxidation.