Organic. 70% Carignan and 30% Grenache Noir. 60+ years old Carignan and 60+ years old Grenache Noir on calcareous black shale soils. The Grenache was harvested on September 2nd and the Carignan on September 6th. Each variety is whole cluster fermented separately in stainless steel tanks. The Grenache is pressed on the 8th day and the Carignan is... pressed on the 7th day and transferred to large neutral vats to finish fermentation. Blended after fermentation is completed. Aged in large neutral vats for 6 months. Bottled unfined and unfiltered.Show More

Organic. 70% Macabeu and 30% Grenache Gris. 39 years old Macabeu and 70+ years old Grenache Gris on calcareous black shale soils at 920 feet. The Macabeu and Grenache Gris were harvested on the morning of August 26th and blended at the press. The juice undergoes one-night of cold settling in stainless-steel tanks, then is racked off the heavy lees... straight into large neutral vats for fermentation. Alcoholic fermentation begins naturally using only indigenous yeasts. No stirring of the fine lees and the wine goes through full malolactic fermentation. After the completion of malolactic fermentation, a very low dose of sulfur is added, and the wine is racked into used French oak barrels of multiple sizes. Aged 4 months in used French oak barrels; half in 5-year-old 228L François Frêres barrels and the other half in 3-year-old demi-muids from Atelier Center France. Prior to bottling the barrels are racked and blended into large neutral vats. Bottled unfined and unfiltered.Show More

Organic. Single vineyard field blend of 50% Carignan Noir, 30% Grenache Gris and 20% of various white grapes that includes Macabeu, Carignan Gris and Tourbat. The vineyard was planted in 1937 (vine age 81 years old) and is situated at 1475 feet above the sea level on granite soils. All grapes were harvested together and co-fermented whole cluster... in large neutral vats. Spontaneous fermentation. To avoid overextraction from daily pumpovers, a bucket is used to transfer juice from the bottom of the vat to the top. 1-2 days before transfering from vat, a single punchdown (pigeage) was done by foot. The entire volume was transferred to stainless tanks for aging. After the completion of malolactic fermentation, a very low dose of sulfur is added. Aged 6 months in stainless steel tanks before bottling. The wines are bottled unfined, with a light filtration.Show More

Organic. 100% Grenache. Planted on Calschistes de l’Albien (calcareous black shale) from the ‘la Garrigue’ lieu dit near Saint-Paul-de-Fenouillet at 920 feet. Hand harvested, Harvested on the morning of September 8th and placed directly into neutral vats. Whole cluster fermented for 6 days using only the naturally occurring indigenous yeasts. The... grapes were pressed on September 13th and transferred back to neutral vats to complete fermentation. Alcoholic and malolactic fermentation finished on September 23rd, after which the wine was racked, and a low dose of sulfur added. Aged 9 months in neutral vats. If necessary, a small sulfur addition and a light clarifying filtration are done at bottling.Show More