Peach of Mind
Rosé, Ardèche
Merlot, Grenache Noir, Syrah, Carignan and Cabernet Sauvignon
Propositions of the different grapes got lost, but what is sure is that there’s more Syrah and Merlot than the other grapes. All grapes were pressed directly and during the harvest mix in a fiberglass cuve. Once all grapes where pressed and the juice was blended, we moved the now fermenting juice to a INOX cuve outside. Here it stayed the next 8 1/2 month and finished the fermentation. We did the soutirage in March 2018 and bottled the 2nd of July 2018. Even though the fermentation finished there’s still a little bit of sugar left, and there still is, so a semi dry rosé.
Les Vignes des Enfants
Rouge, Ardèche
100% Petite Sirah/Serinne
All destemmed grapes, 5 days of maceration and beginning of fermentation in a fiberglass cuve outside. After décuvage we moved the fermenting wine down the cellar and into old barriques. No soutirage, fermentation on the lies, no topping up. The wine was bottled in the beginning of October 2018, only in magnums after one year in barrels.
Cette main légèrement serrée m’a laissé perplexe
Rouge, Ardèche
75% Carignan 25% Chardonnay
7 days of maceration of 1/3 destemmed grapes of the Carignan the rest of the Carignan as the Chardonnay was pressed directly (25% destemmed grapes, 50% juice of Carignan and 25% juice of Chardonnay). After décuvage the fermentation took place in a fiberglass cuve outside. Soutirage was made in the beginning of March and the wines was bottled the 2nd of August 2018.
Sans raison au Cœur des Raisins
Rouge, Ardèche
100% Grenache Noir
You could argue that this is a rosé, which it technical is. But both the color and structure is red, so we like to call it a red wine Press direct for 3-4 days. This wine only made with the last part of the juice from the press. From the press directly filled into old barriques, here the full fermentation took place. No soutirage, fermentation on the lies, no topping up. Bottled in the beginning of October 2018, only in magnums.
Breathing through whole in the air
Blanc, Ardèche
100% Viognier
3 days of press direct in the old wooden pressoir of Mazel. This is done to extract more structure from the grapes, both acidity, saltiness and the bitterness that not is the tannins. Directly after the press the fermentation started and took place in old barriques. No soutirage, full fermentation on the lies, no topping up. Bottled in the beginning of October 2018, only in magnums.
Je suis comme ca et alors?
Blanc, Ardèche
100% Grenache Noir
Press direct of Grenache Noir. So, a Blanc de Noirs. This wine is the first part of the press, the white juice pressed from red grapes. Fermentation took place in fiberglass cuve outside. Soutirage in March and bottled the 2nd of august 2018.
Pure magique pas des chimiques
Blanc, Ardèche
75 % Syrah 25% Viognier
2/3 of the Syrah was destemmed and directly after mixed with the juice of the same Syrah and Viognier, 16 days of maceration in the proportions 50% destemmed grapes of Syrah, 25% juice of Syrah and 25% juice of Viognier. Fermentation in fiberglass cuve outside. Soutirage in March and bottled the 3rd of august 2018.
When a piece of rice paper hits the glow of a cigarette
Rouge, Alsace
100% Pinot Noir
After a failed attempt to make a red wine of Pinot Noir in 2016, we tried again in 2017 50% of the grapes destemmed and 50% press direct. Maceration all together for 4-5 days, after décuvage fermentation a fiberglass cuve outside. We did a bottling during winter, that was not too cold, of other wines and made at the same time a sautirage of this wine the 6th of January 2018. From January 2018 we left the wine to age in old barriques, until we bottled it the 2nd of May 2019.
You can only have me for so long
Blanc, Alsace
50% Gewürztraminer 50% Pinot Gris
The directly pressed juice of Gewürztraminer 2017 has been oxidizing 24 hours in open cuves and afterwards 110 litters were 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. Together we left this wine for something close to a year and bottled it 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, even though without any sugar is left.
Rose water and Coconut oil
Blanc, Alsace
50% Pinot Noir 50% Gewürztraminer
Destemmed grapes of Pinot Noir. Macerated 18 hours in the press 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 and a little delicate hint of oxidation. A combination that gives the wine flavors similar to rosewater and seaweed.
On s’éloigne.. ..on s’approche
Blanc, Alsace
100 % Gewurtraminer
We wanted to wait for this wine to express something unexpected. For years it gave us only the obvious image of Gewürztraminer. Aromatic fruit as litchi, white peaches, and even jasmine flowers, but not really any elegance. But ones the oxidation started to kick in, it changed the wine and gave it a new direction. It created a new structure and balance. The young fruit became light caramelized, the acidity and the saltiness meet in the oxidation and the wine itself went from having a young fluttering expression to an older and more serious structure. The wine is made in the same way as “Wear me like a flower” inspired by the wines from 2015: Two nights of oxidation of the juice which means that the juice is left in a big open container, for the sediments to fall and to start the fermentation in good way. Afterwards it has been fermenting 6 months outside in fibre tank, followed by 3 ½ years of fermentation and aging in 10 years old barriques
I wear blue, when I don’t know what else to do
Blanc, Alsace
100 % Gewurztraminer
This wine has been started in the same way as we have been doing with almost all the whites in Alsace since a long time. Two nights of oxidation of the juice before it was moved to a fiber cuve outside to ferment for about 4 months. Soutirage in the early spring to be followed by almost 5 years of fermentation and aging in old barriques.
Palpite un peu commun cæur sauvage
White, Alsace
Pinot Noir & Gewürztraminer
A field blend of Pinot Noir and Gewürztraminer. As we do with most grapes and freshly pressed juice in Alsace, the grapes were pressed overnight, and the juice left for oxidation and start fermentation in open casks. Followed by 6 months of fermentation in fiberglass cuves outside, soutirage in the spring of 2018 and élevage for 5 years in old barrels, without any topping up.
After bottling we decided to save the wine another 18 months in the cellar, before release. We did this to allow the acidity, the deep salty notes and the oxidation to find each other again. Some old wines need time to recreate the balance after bottling. Now it’s exactly the balance of all these elements that defines this wine – we’re therefore very happy for our decision and patience, something the wine have benefited a lot from.
I wear blue, when I don’t know what else to do
Blanc, Alsace
100 % Gewurztraminer
This wine has been started in the same way as we have been doing with almost all the whites in Alsace since a long time. Two nights of oxidation of the juice before it was moved to a fiber cuve outside to ferment for about 4 months. Soutirage in the early spring to be followed by almost 5 years of fermentation and aging in old barriques.