2020 is our first vintage of Rosé. We dearly wanted to make a old-fashioned Rosé with colour, body and texture, far removed from “pale Rosé”. Through our long-nourished connections in the region, we were able to work some old vine Grenache Noir from Châteauneuf-du-Pape and Clairette from just outside Châteauneuf-du-Pape. The wine was made for us by one of our longest standing collaborators and friends, a legend in his own right in Châteauneuf. Organic, very simply made, it was bottled unfiltered so there’s a deposit which can turn the wine cloudy if shaken; it’s nothing but natural goodness, you might even find more flavour when shaken.
The fruit comes from 2 hectares of poor, stony, clay-limestone soils, on a low lying plateau around 120m altitude just outside Châteauneuf-du-Pape as well as a mosaic of soils in Châteauneuf-du-Pape. The vines are aged between 40 and 100 year old, which are farmed organically.
The winemaking is simple: The Clairette is very gently pressed by pneumatic press direct to inox tank to which whole bunches of lightly crushed Grenache Noir are added, to ferment dry which takes 2 weeks. We use natural yeasts and control the temperature to around 18-21º for a gentle and pure expression of fruit. There’s no extraction, the Grenache simply infuses and lends colour to the Clairette. There are no additions or manipulations except a touch of sulfites on the harvest and after malo, which is left to happen naturally, soon after the alcoholic fermentation. After the malo the wine is racked and moved to age in concrete for 4 months. It’s bottled without fining or filtration so there will be a light deposit.
The wine was bottled on 19 January 2021, a fruit day in the lunar calendar. We made just 4000 bottles.
SO2 Total 56 mg/L