Should We just rely on luck?

Rosé, Ardèche 

Cinsault Chardonnay Grenache Blanc & noir, Syrah and Merlot

 

Direct pressing of all the grapes, the mean part long slow vertical press. All the different juices were blended during the fermentation, a fermentation that stop when the wines had 30 grams of sugar left. Therefore, we bottled the wine fast during the harvest of 2022 with crown cap, the 30 grams of sugar and a little bit of the gas from the fermentation. All is still present in this wine, both the residual sugar, the gas etc. The amounts of the different grapes is unknown, I simply forgot the write it down – I’m sorry! 

Hold me Closer

Blanc, Ardèche                                                             45% Sauvignon Blanc 40% Chardonnay 15% Marsanne (from 2021) 

First vinification in an old wooden foudre we got from Alsace, Sauvignon Blanc and Chardonnay was pressed during 4 days, and when the fermentation was working well blended into this fermenting juice some Marsanne from 2021 – the following fermentation have taken place during winter and finished slowly in the early spring. The combination of the Ardèche grapes and the Alsace Foudre, have given the wine a very unique expression. Rich in fruit, but at the same with an almost northern-style acidity.  .

Inside I’m a boat built of paper


Red, Ardèche 

100% Grenache Noir 

 

Grenache Noir Vieilles Vignes – so from Old Vines, planted in 1956 by the father of Jocelyne and Gérald Oustric. The grapes we harvested were very ripe, but still with some freshness, and particularly a very precis bitterness. We destemmed a part of the grapes and the rest we pressed directly. The juice from the direct press juice and the destemmed grapes has been macerating together for a month, then décuvage, fermentation and élevage on lies in old barriques for two years. This wine changed its expression a lot during the first 10 months in barrels. 
Starting out being the perfect image of Grenache Noir, just to move flavor-wise closer to what we know as Bourgogne Pinot Noir. After as little less than one year in barrels the flavor profile of Grenache Noir came back, and since this profile has only become more and more pronounced. It is now giving us the well-known classical Grenache Noir notes; rich dark fruit, salted caramel and sweet/dark chocolate.
A completely dry red wine, with an alcohol percentage of 14,25, with a very well-integrated memory of sugar – as Jacques Néauport would say. For all the wines we’ve ever made this one, might be the one, that are the closest to what now a days are being understood as classical wines. We believe it need to be understood as so. Drink some now, save a lot for more in your cellar and let it age.