In the Shadow of the Morning Sun
Rouge, Ardèche
100% Grenache Noir
Only grapes from our own vineyards in the area outside Valvignères called Valgrand. The Grenache Noir was harvested in a parcel where the morning sun hits later that in other parcels – therefore the name. 20% destemmed grapes and 80% press direct. 3 weeks of maceration and following fermentation in fiber cuves outside. Soutirage the 24th of April 2019, bottled in the early summer.
Les Vignes des Enfants
Rouge, Ardèche
100% Petite Sirah
Only Petite Sirah or Serinne as the grapes also is called. 8 days of maceration of destemmed grapes. First maceration in fiber tanks outside. After décuvage, fermentation in barriques for 2 ½ year in the cellar. No soutirage, no topping up. 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.
We can do what I can’t
Rouge, Ardèche
100% Syrah
30-35% destemmed grapes and 80% press direct. All grapes are from our own vineyards in the area outside Valvignères called Valgrand. We made around 3 weeks of maceration of grapes and juice together and left the wine to do its 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 a very little bit of bubbles and give the wine a freshness, that otherwise wouldn’t be there.
Washing my Eyes in the soft Summer Rain
Rouge, Ardèche
20 % Carignan 80% Sauvignon Blanc
1 ½ day of maceration of destemmed Carignan in the juice of Sauvignon Blanc. After the press, the following fermentation took place in barriques in our cellar for nearly 3 years. No soutirage, no topping up. All fermentation has been on the yeast (sur lie). Bottled directly from the barrels 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 which adds to the wine a style of flavors as in classical red burgundy wine.
..and suddenly she had to go
Blanc, Ardèche
100 %. Grenache Noir
Press direct. It’s 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, and without any topping up. 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. On 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.
Come walk with me and wonder a little
Blanc, Ardèche.
100% Grenache Blanc
A vertical press direct for 4 days, we wanted to press as slow as possible. Once the juice started to run we stooped pressing, when the juice no longer ran we started to press again, this we continued to do throughout the four days. We used the old wooden pressoir of Jocelyne and Gérald Oustric to press the wine. Fermentation in our oak foudre. Soutirage the 24th of April 2019. Bottled the 24th of May 2019.
Searching for the Space monkey
Rosé, Ardèche
Assemblage
Many different varieties of grapes, all 100% press direct. Assemblée along the harvest, so no maceration, but fermentation in fiber cuves outside. We made soutirage the 24th of April 2019, before bottling the 25th of May 2019.
What if the photo really stole our Soul?
Rouge, Ardèche
Assemblage of many different varieties of grapes
Both red and white grapes. Mainly the free run juice of macerated red grapes, but also parts of the last part of white press direct. The fermentation and aging took place in 500lt barrels, demi-muid, for almost 2 years, without any soutirage or topping. All fermentation has been on the yeast which give the wine a pronounced autolytic flavor. Bottled the in July 2020 Maybe the darkest and most heavy red wine we’ve made until then. 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, soft and elegant finish.
I prefer to be where I am
Rouge, Ardèche
100 % Cabernet Sauvignon
Technically a rosé, but we prefer to call it a red, it’s a press direct of the cabernet sauvignon, as we have been doing for some time (since 2016) 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, no topping up. All fermentation has been on the yeast. Bottled the 1st of July 2020, this have given us a very light red – not a classical taste of Cabernet Sauvignon, in flavors it’s closer to Ploussard or a very light Gamay with some age (I say that with the greatest respect for both grapes and the areas where they’re normally grown). 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
Blanc, Alsace
50% Gewürztraminer 50% Pinot Gris
With this wine we have started like we did with the whites from 2015. Two nights of oxidation of the juice after the press, which 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. Then 6 months of fermentation outside in fiberglass cuve, followed by 12 months of fermentation and later 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 has a little elegant oxidation.
Parfois je monte à l’étage et je me send in peu perdu
Blanc, Alsace
100% Pinot Noir
A over-night pres direct of Pinot Noir. Close to a half of a year of fermentation outside, then in barriques for 4 ½ years. We love this wine. The oxidation is just there, but without being too much. It’s so present and at the same so light that it’s still gives space to many other characteristic PN-flavors and its acidity.