2023 Mixed Pack
Le Sepiègle Pinot Blanc - The grapes are whole bunch pressed with the free run fraction going into ceramic eggs (this wine is 100% free run) where it is fermented and aged, until it is bottled.
“Like watching rain fall on the deformed glass of a 500 year old window overlooking the pristine wilderness of the Alto Adige. It is beautiful beyond belief and pure but bound to its stoic past. Texture and fresh acidity folds and twirls as currents in the blue mountain lakes.”
Sauvignon Sensual - The grapes are whole bunch pressed with the free run fraction going into large format oak (this wine is 100% free run) where it is fermented and aged, until it is bottled.
“Austere beauty, wild and free with a skewed smile. She can be open for days to unfold her layers of complexity; the minerality of a pebbled stream in Abisko, chalky sumptuous meyer lemon nectar, a childlike enjoyment of spun sugar at your first country fair or the tropical notes from eating red rambutan on an Indonesian island.”
Tête d’Oeuf - Destemmed sauvignon blanc fermented a ceramic egg, with skin contact for 2 weeks.
“This juicy, voluptuously textured, golden liquid has honeysuckle, jackfruit, passionate notes and gentle gravelly tannin.”
Vino Bianco - The sémillon was destemmed and sealed for one month in a stainless inox then aged in barrel a 2000L barrel.
“A slightly cloudy golden hue with a rustic textured beauty. Purity and honesty does not always come from refinement!”
Syrah de Terre - The grapes are destemmed and foot plunged in an open jarrah fermentor, after 2 weeks it is pressed to French oak barrels for aging.
“Pliny the Elder would have love this ancient reduced tight rustic impression of the ancient variety Syrah. In every drinking house since the Romans first planted this grape in Côte Rôtie the earth has risen through the vines and into our veins, nourishing our connection to the ancients.”
Home Block - From the Lucy Margaux farm, owns roots pinot noir with bits of trousseau, sauvi blanc, franc, gamay and more. Never irrigated, never spayed with anything (no copper no sulphur), occasional biodynamic preparations, bush vines, red clay soils.
Whole bunches left to ferment in a ceramic fermentor for a couple of weeks and pressed in a manual basket press and aged in ceramic eggs.
“Welcome to the darkness of wilderness, cold air dances from your breath, the wild creature call to the night, so still you hear the blood pump through you veins, the framing of being alive, drink from the cup, let me pull you into my world, tis not the blood of christ for heaven can never come close to earthly delights!”
Le Sepiègle Pinot Blanc - The grapes are whole bunch pressed with the free run fraction going into ceramic eggs (this wine is 100% free run) where it is fermented and aged, until it is bottled.
“Like watching rain fall on the deformed glass of a 500 year old window overlooking the pristine wilderness of the Alto Adige. It is beautiful beyond belief and pure but bound to its stoic past. Texture and fresh acidity folds and twirls as currents in the blue mountain lakes.”
Sauvignon Sensual - The grapes are whole bunch pressed with the free run fraction going into large format oak (this wine is 100% free run) where it is fermented and aged, until it is bottled.
“Austere beauty, wild and free with a skewed smile. She can be open for days to unfold her layers of complexity; the minerality of a pebbled stream in Abisko, chalky sumptuous meyer lemon nectar, a childlike enjoyment of spun sugar at your first country fair or the tropical notes from eating red rambutan on an Indonesian island.”
Tête d’Oeuf - Destemmed sauvignon blanc fermented a ceramic egg, with skin contact for 2 weeks.
“This juicy, voluptuously textured, golden liquid has honeysuckle, jackfruit, passionate notes and gentle gravelly tannin.”
Vino Bianco - The sémillon was destemmed and sealed for one month in a stainless inox then aged in barrel a 2000L barrel.
“A slightly cloudy golden hue with a rustic textured beauty. Purity and honesty does not always come from refinement!”
Syrah de Terre - The grapes are destemmed and foot plunged in an open jarrah fermentor, after 2 weeks it is pressed to French oak barrels for aging.
“Pliny the Elder would have love this ancient reduced tight rustic impression of the ancient variety Syrah. In every drinking house since the Romans first planted this grape in Côte Rôtie the earth has risen through the vines and into our veins, nourishing our connection to the ancients.”
Home Block - From the Lucy Margaux farm, owns roots pinot noir with bits of trousseau, sauvi blanc, franc, gamay and more. Never irrigated, never spayed with anything (no copper no sulphur), occasional biodynamic preparations, bush vines, red clay soils.
Whole bunches left to ferment in a ceramic fermentor for a couple of weeks and pressed in a manual basket press and aged in ceramic eggs.
“Welcome to the darkness of wilderness, cold air dances from your breath, the wild creature call to the night, so still you hear the blood pump through you veins, the framing of being alive, drink from the cup, let me pull you into my world, tis not the blood of christ for heaven can never come close to earthly delights!”
Le Sepiègle Pinot Blanc - The grapes are whole bunch pressed with the free run fraction going into ceramic eggs (this wine is 100% free run) where it is fermented and aged, until it is bottled.
“Like watching rain fall on the deformed glass of a 500 year old window overlooking the pristine wilderness of the Alto Adige. It is beautiful beyond belief and pure but bound to its stoic past. Texture and fresh acidity folds and twirls as currents in the blue mountain lakes.”
Sauvignon Sensual - The grapes are whole bunch pressed with the free run fraction going into large format oak (this wine is 100% free run) where it is fermented and aged, until it is bottled.
“Austere beauty, wild and free with a skewed smile. She can be open for days to unfold her layers of complexity; the minerality of a pebbled stream in Abisko, chalky sumptuous meyer lemon nectar, a childlike enjoyment of spun sugar at your first country fair or the tropical notes from eating red rambutan on an Indonesian island.”
Tête d’Oeuf - Destemmed sauvignon blanc fermented a ceramic egg, with skin contact for 2 weeks.
“This juicy, voluptuously textured, golden liquid has honeysuckle, jackfruit, passionate notes and gentle gravelly tannin.”
Vino Bianco - The sémillon was destemmed and sealed for one month in a stainless inox then aged in barrel a 2000L barrel.
“A slightly cloudy golden hue with a rustic textured beauty. Purity and honesty does not always come from refinement!”
Syrah de Terre - The grapes are destemmed and foot plunged in an open jarrah fermentor, after 2 weeks it is pressed to French oak barrels for aging.
“Pliny the Elder would have love this ancient reduced tight rustic impression of the ancient variety Syrah. In every drinking house since the Romans first planted this grape in Côte Rôtie the earth has risen through the vines and into our veins, nourishing our connection to the ancients.”
Home Block - From the Lucy Margaux farm, owns roots pinot noir with bits of trousseau, sauvi blanc, franc, gamay and more. Never irrigated, never spayed with anything (no copper no sulphur), occasional biodynamic preparations, bush vines, red clay soils.
Whole bunches left to ferment in a ceramic fermentor for a couple of weeks and pressed in a manual basket press and aged in ceramic eggs.
“Welcome to the darkness of wilderness, cold air dances from your breath, the wild creature call to the night, so still you hear the blood pump through you veins, the framing of being alive, drink from the cup, let me pull you into my world, tis not the blood of christ for heaven can never come close to earthly delights!”