Let's go disco Ardèche 2019
All red grapes, many different kinds. As always for our rosés, it’s only pressurage direct. Fermentation in fibre cuves in our cellar for nearly 10 months. No soutirage, all fermentation has been on the yeast. Bottled in June 2020. There is still a little bit of sugar left (12 grams) and maybe give it will make some small bobbles.
Very floral and fruity rosé, in the style of “Freedom of Peach” witch we made in 2014. As we haven’t made soutirage the flavours of the yeast is still to be found, it gives as taste of an unfiltered Junmai Sake. Really interesting.
Now is when I know I love you Ardèche 2019
Chardonnay. Only pressurage direct. A long and slow press of 4 days in the old wooden pressoir of Jocelyne & Gérald Oustric. This wine is made from the last part of the juice of the press, but with no maceration. When that’s said, the juice has been exposed to a lot of oxidation during the press and therefore the wine has a colour between deep orange and brown. The fermentation took place in a 500lt barrel in our cellar for almost 10 months. No soutirage. Bottled in July 2020
You can say it’s an orange wine, but in fact it’s not, as it hasn’t been macerated. Any way, you feel the tannins from both the grapes and the barrel in witch the wine has been fermenting. We like the dry bitterness that balances very well with the acidity.
La femme à qui? Ardèche 2019
Our PétNat is 50% juice of apples (bio) from a farm near Valvignères and 50% juice of red grapes from Domaine du Mazel (bio) mainly merlot and cab.sau. The juice of the grapes and the apples have been co-fermenting since the pressing of the apples. The color is as you'll see, like a rosé, light/peachy. Taste-wise, the nose gives a sensation of cidre, but on the palate you'll only find the flavors of wine. This blend of flavours is very very interesting. The bobbles are small and delicate. There's no sugar left, so a dry PétNat.
..and suddenly she had to go Ardèche 2018
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.
What if the Photo really stole our Soul? Ardèche 2018
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 Ardèche 2018
Cabernet Sauvignon. Technical a rosé, but we prefer to call it a red wine. It’s a 3 days pressurage direct, in the old wooden pressoir of Jocelyne & Gérald Oustric. The following fermentation took place in old barriques for nearly 2 years. Bottled in 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.
Washing my Eyes in the soft summerrain Ardèche 2017
Carignan 20% & Sauvignon Blanc 80%. 1 ½ day of maceration, destemmed Carignan in the juice of Sauvignon Blanc. The following fermentation in barriques for nearly 3 years. No soutirage, all fermentation has been on the yeast.. Bottled in July 2020. A very light red wine, normally we prefer to do a longer macerations, but Carignan is a very sensitive grape and can easily give too many tannins and lose its elegance. Therefore we made the decision to make a short maceration. After décuvage the juice has been fermenting in barriques, witch adds to the wine a style of flavors as in a classical red burgundy wine.
Hey you Girl with the brown shoes on Ardèche 2016
Chardonnay. 100% pressurage direct, a long and slow press of 3 days in the old wooden pressoir of Jocelyne & Gérald Oustric. The juice of the grapes was running all the time, so no maceration. Following fermentation in old barriques for almost 4 years. No soutirage, all fermentation has been on the yeast. It still has a little bit of sugar left, therefore both cork and crown cap on the bottles.Bottled in July 2020 A white wine with a very solid and almost classic expression. The long fermentation in barriques has given the wine a nose similar to white burgundy wines. Even with the sugar that is left, the wine doesn’t ferment any more and this helps on the other hand, to create a balance with the acidity.
Jumping on a cable car to where the dreams go Alsace 2018
50% Gewürztraminer & 50% Pinot Gris. Two nights of oxidation of the juice after the press - witch means that we left the juice in big open containers, for the sediments to fall down and the fermentation to start in good way, We see the mousse of the fermentation very well in this way and follow it closely. 6 month of fermentation outside in fibre cuves, followed by 12 months of fermentation in 15 years old barriques. A long fresh taste of citrus and white flowers, with a light saltiness and bitterness from the barrique and the oxidation. This wine have a little elegant oxidation..
You can only have me for so long Alsace 2017/2018
50% Gewürztraminer & 50% Pinot Gris. The directly pressed juice of Gewürztraminer 2017 has been oxidizing 24 hours in open cuves and afterwards 110 litters was filled in a barrique (so the barrique was only half filled up for one year). In harvest 2018, we did the same with Pinot Gris and mixed the two wines. Bottled in May 2019 Of course this wine have some oxidation, specially from the year when the Gewürztraminer was alone in the barrique, but at the same time, you will find a very aromatic rich fruit that gives an impressing of being sweet without any sugar is left.
Rose water and Coconut oil Alsace 2017
50% Pinot Noir 50% Gewürztraminer. Destemmed grapes of Pinot Noir. Macerated 18 hours in the pressurage direct juice of Gewürztraminer. After the press it was put directly into an old barrique. No soutirage. The wine was bottled in the in july 2020.
Light rosé, no tannins and a very rich fruit from Gewürztraminer and long slaty bitterness from the Pinot Noir. A combination that gives the wine flavours of rosewater and seaweed.
Poetry of Silence Alsace 2016
100% Pinot Noir. 25% distemmed grapes of Pinot Noir and 75% pressurage direct. Macerated for one night. Not enough for the juice to take color or tannins, but of cause the structure of the grapes. After the press it was put directly into a fiber cuve, then soutirage in June 2017 and transferred to age in old barriques.Bottled in july 2020. So a little more than 3 years in barrels. Non ouillé, so no topping up the barrels. We simply left the wine to take oxidation. It is an oxidative wine, not vin jaune, but very well oxidative. Still with a taste of white fruits and long slaty bitterness – very balanced.