A holistic approach from autumn to autumn in the vineyard, with the philosophy of going back to basics to create something delicious and unique with mother nature.
We are strongly drawn to and influenced by the small biodynamic producers we came across in the south of France. Organically farmed vineyards planted to earth that is alive, lo-fi technique and picking decisions made purely on natural acidity which hopefully contribute to a wine’s energy and nervous tension.
Texture is an important focus, manipulating mouth-feel with limited or extended time on skins including batonnage. Beautifully sculptured old bush vines with low yields and small berries, picked basically when you can’t stop eating them because they taste so delicious. There are no instruments on those sunrise vineyard walks, and if the stalks are piquant, whole bunches are included in our half tonne ferments. Controlled pigeage and hand cap-submersion retains purity of fruit, whereby the wild indigenous and spontaneous fermentation enhances complexity and artisan charm. However, an Occam’s Razor approach is still taken, as the expression of the vineyard is paramount. This is the reason we aim to make wines with attention to detail that are real and pure. – Producer’s Notes
A holistic approach from autumn to autumn in the vineyard, with the philosophy of going back to basics to create something delicious and unique with mother nature.
We are strongly drawn to and influenced by the small biodynamic producers we came across in the south of France. Organically farmed vineyards planted to earth that is alive, lo-fi technique and picking decisions made purely on natural acidity which hopefully contribute to a wine’s energy and nervous tension.
Texture is an important focus, manipulating mouth-feel with limited or extended time on skins including batonnage. Beautifully sculptured old bush vines with low yields and small berries, picked basically when you can’t stop eating them because they taste so delicious. There are no instruments on those sunrise vineyard walks, and if the stalks are piquant, whole bunches are included in our half tonne ferments. Controlled pigeage and hand cap-submersion retains purity of fruit, whereby the wild indigenous and spontaneous fermentation enhances complexity and artisan charm. However, an Occam’s Razor approach is still taken, as the expression of the vineyard is paramount. This is the reason we aim to make wines with attention to detail that are real and pure. – Producer’s Notes
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