Gamaret et Garanoir
A wine that came into being thanks mainly to our close friendship with Steve Beetschen, and the passionate discussions with him that helped and encouraged us throughout the process!
The starting point: Gamaret and Garanoir, two grape varieties with body, fruit and powerful enough for a fortified wine.
Next, the process is entirely traditional: the grapes are gently crushed by pressing them (treading by foot), before maceration where the juice and skins stay in contact for several weeks.
Fermentation is stopped at the right moment by adding natural alcohol from the wine, which lets the wine keep a certain amount of sugar. This very old vinification method gives us a sweet red wine where the alcohol, sugar and tannins are happily balanced and not at all heavy.
A wine that when tasted shows lovely balance, with aromas of slightly jammy black and red fruits.
Harvest on 10th September
The budding date predicted a normal year, with harvest in October, as usual in our region. But the time until the flowering has rarely been so short: only 49 days against 62.5 days on average thanks to hot and sunny weather!
So we started picking on September 10, with grapes of absolutely irreproachable quality and temperatures still frying 30 degrees. It was one of the nicest and longest summers ever recorded.
The fermentations went well. The last sugars turned into alcohol. Crucial stage, revealing the subtleties of the grape. Out of respect for work in the vineyard, we vinify in the same state of mind. In particular, by the use of native yeasts or the absence of sulfur, which makes us live adventures sometimes surprising … The tasting is daily. We monitor the wines with curiosity and interest, which allows us to gently guide each tank through temperature controls or transvases.
We are looking forward to seeing you again at our cellar to taste this 2018 vintage, which offers wines with body and very nice concentrations of aromas.