Il va, ça va Je vais, je sais
Rosé, Ardèche
40% Carignan 20% Chardonnay 40% Viognier.
Carignan destemmed and macerated 12 days in the directedly pressed juice of Chardonnay and Viognier, the white juice was already in full fermentation when the Carignan was added in the very end of the harvest. After décuvage the wine spent 9 months of fermentation in fiberglass cuve outside, until soutirage in March 2017. After the décuvage we filled the wine back into the same cuve, here it stayed until it was bottled the 1st of August 2017.
I would write a love song if I could
Rouge, Ardèche
100% Carignan
After just 8 days of maceration of Carignan we found balance of fruit and the tannins (that often can be little too much in Carignan) was at an interesting point and made therefore the décuvage. During the time of the press we decided to separate the free run juice and the juice from the pressed grapes. This we did to have the possibility to make two different wines, which we ended up doing. This wine is only the free run juice, that spent just 9 months of fermentation in barriques. No soutirage or topping up. Bottled the 15th of June 2017. Only in magnums.
The Artist formerly known as Peach
Rosé, Ardèche
50% Cabernet Sauvignon 50 % Syrah
Only pressurise directe, a fast one for only 6-8 hours. Following fermentation was 9 months in INOX outside. We did a soutirage in the late March 2017 and bottled the rosé the 12th of June 2017. At that time there were still a little sugar left, something the wine finished fermentation in the bottle, this helped the wine save its natural freshness from the primary fruit, but without making notable bobbles, so a semi-dry rosé.
Dreaming out loud
Rouge, Ardèche
100% Carignan
The other half of the 8 days maceration of Carignan. The grapes were separated from the free run and pressed separately (the free run juice went to another cuvée, I would write a love song if I could) It is therefore only the pressed juice from the macerated grapes. 9 months of fermentation in barriques. No soutirage, no topping up. Bottled the 15th of June 2017. Only in magnums.
Let’s eat the world we want to live in
Rouge, Ardèche
20% Carignan, 20% Syrah, 20% Grenache Noir 40% Sauvignon Blanc
The three reds were destemmed and spent 18 days of maceration in the directedly pressed juice of Sauvignon Blanc. After décuvage and pressurage of the totality of the grapes we filled in the fermenting juice into a fiberglass cuve. Here in stayed for another 9 months of fermentation until we made a soutirage in end of March. Bottled the 3rd of August 2017.
I read the news today, oh boy!
Rouge, Ardèche
50% Carignan 20% Syrah 30% Grenache Noir
All destemmed grapes with 22 days of maceration. After décuvage the juice went into barriques, here the wine spent 9 months of fermentation and élevage with any soutirage, topping up etc. We bottled I read the news today, oh boy!
the 15th of June 2017. Only in magnums.he 3rd of
Hey you Girl with the brown shoes on
Blanc, Ardèche
100 % Chardonnay
Only press direct, a long and slow press of 3 days in the old wooden pressoir of Gérald Oustric – one of the first we have made like this. The juice of the grapes was running all the time, so no maceration. Following fermentation in old barriques in our cellar for almost 4 years, no soutirage all fermentation has been on the yeast (sur lie). Bottled the 1st of July 2020, still with a little bit of sugar left, therefore both cork and crown cap on the bottles. The wine never refermented in the bottles though. A white wine with a very solid and almost classic expression, the long slow 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 anymore, and this helps on the other hand to create a balance with the acidity.
Poetry of Silence
Blanc, Alsace
100% Pinot Noir
25% destemmed grapes of Pinot Noir and 75% press direct. A wine we imagined to be red, something it also started out being. The destemmed grapes macerated in the juice of the same grapes for two days and the night between. Not enough for the juice to take enough color or tannins to pass the winter without losing at least the color. This meant that our beautiful light red wine went white, but what is interesting is that the salty structure of the macerated grapes still is intact. Well, after the pressed the juice was put directly into a fibre 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.
Quand j’étais Petit, je n’étais pas Grand
Blanc, Alsace
100% Gewürztraminer
The directly pressed juice have rested 24 hours in open cuve, here it slowly but saved started the fermentation. From the open cuve the fermenting juice was moved directly into a fiberglass cuve. In this cuve the juice fermented outside until we made the sutirage the 31st of May 2017, after soutirage we moved the juice still in fermentation into the cellar and left the the wine age in old barriques. Bottled the 2nd of May 2019.