{"title":"Rosé","description":"\u003cp\u003eRosé made with the same care as everything else on the list: direct presses and short macerations, mostly from old vines in France, Spain, Italy and Austria. Pink wines for the table, not just the summer.\u003c\/p\u003e","products":[{"product_id":"fier-heretique-2021-la-sorga","title":"Fier Hérétique 2021 - La Sorga","description":"\u003cp\u003eThe whole bunches of Muscat and the other grapes were steeped in the direct-press Niellucio juice for 45 days, with ageing in tank after pressing. Niellucio(the Corsican grape, in Italy known as Sangiovese) provides the backbone here. The Muscats and table grapes, Chasselas, Listan, Cardinal all bring aromatic intensity and length to this electric rosé, with peaches, almond , grapefruit and blood orange on the nose, and the intense fruits are tempered by a vaulting acidity and length on the palate. A rosé unlike any other in France\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWhen Antony Tortul began producing wines with his négociant project La Sorga in 2008, the iconoclastic verve of his wines and the contrarian artwork he labelled them with cast the aspiring winemaker as a radical disruptor who held little regard for the time honoured traditions of southern wine. Those who paid careful enough attention, however, came to recognise La Sorga's annual production of 30+ cuvées as a vinous almanac of sorts. Sourcing fruit from Toulouse to Provence and as far afield as Châteauneuf-du-Pape, Antony's portfolio is a comprehensive catalogue of Mediterranean France and beyond, offering a revitalised perspective on the rich and diverse viticultural topography of the south, much of which had been subsumed by the paint-by-numbers approach demanded by volume driven production.\u003cbr\u003eGrowing up in the Ariège, where he hopes one day to return, Antony learned the fundamentals of winemaking through a chemistry degree in Toulouse. This academic foundation opened windows of opportunity within the industry, and curiosity steered his formative years, working as a nomadic oenologist and cellar technician across Bergerac, Corbières, Fitou and the aforementioned Châteauneuf-du-Pape. Here he could put his academic schooling into practice and sharpen his intuitions as a winemaker. Given that experience and the extensive network he had established, the decision to work as a négociant made perfect sense when he set out on his own in 2008. It challenged the idea du jour, that to make wine the proper way one must grow the grapes oneself. The breadth of his work, and its subsequent significance, would have been impossible that way; his preference was to focus on the winemaking, deepening his understanding of the endless configurations of varieties, soils and sites through his practice as a négociant.\u003cbr\u003eI visited Antony and his young family at his cellar in 2021 (they have since moved), and the immaculate cleanliness was the first thing to strike me. It was a transitional period in the La Sorga story, a turning of the page, with Antony refreshing the intention behind his vinification, the reds especially, in response to the changing climate and his own evolving palate. Cuvées like Tireurs des Litres and Grande Pestilence, once deeply telluric and squid-ink dark, built for long ageing, had become lambent and sculpted, channelling the typicity of each site with clear-eyed precision. The decision to pick a little earlier and extend maceration times, inspired by his friend Alice Bouvot in the Jura, opened a new window of expression that has rewritten the rulebook yet again.\u003cbr\u003eIncidentally, Antony was a founding member of Brutal!!!, an open-source wine label now used by vignerons around the world.\u003cbr\u003eThese days, Antony's skilled cellar work and canny grape sourcing are widely recognised and highly regarded, to the extent that he was the subject of a two-page spread in Jon Bonné's recent tome The New French Wine. Not that it makes much difference to him; when I messaged to congratulate him on this inclusion, he was unaware the book even existed...\u003cbr\u003eFor me, the wines of La Sorga provided a sort of onboarding to Southern French wine, holding a kaleidoscope to the region, with each frame glistening as brightly as the last. In the Anglosphere, terms such as wine lake are often the first that come to mind when we think of the Languedoc, but Antony's wines are a key to unlocking this treasure trove, discoverable to anyone who looks.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eThe fruit here comes from the iron-rich limestone of Cessenon-sur-Orb, a commune in the south-east of the Saint Chinian appellation. Old school Languedoc here, referencing a time when table grapes were planted among the wine grapes, and we also have a real outlier for the region, Niellucio, an uncommon variety on mainland France, though its inherent structure is well suited to these argilo-calcaire soils. Muscat is at home in the Hérault, and here contributes a leaner aromatic timbre than what we might expect.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Niellucio, Muscat, Cardinal, Chasselas (Saint-Chinian)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Montagnac, Languedoc, France\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 11%\u003c\/p\u003e","brand":"La Sorga","offers":[{"title":"Default Title","offer_id":54988703105362,"sku":"1700256","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-fier-heretique-2021.jpg?v=1793699099"},{"product_id":"can-vi-rosat-can-vi","title":"Can-Vi Rosat - Can-Vi","description":"\u003cp\u003eA 4 days maceration on the skins before pressing into stainless, where the wine aged on lees for 6 months.\u003c\/p\u003e\u003cp\u003eSpry red fruits, minerals, and white currants on the nose. This is as intended on the palate, fruity and easy, offering easy refreshment.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eCan-Vi is a canned wine project founded by Jordi Solé and Cristina Vaqué, based in Blancafort in the Conca de Barberà, with Jordi Llorens (of Celler Jordi Llorens, directly across the village) involved as collaborating winemaker. The project is built around the 250ml can, positioned as a practical, low-waste vessel that keeps wine fresh without the opened-bottle problem: \"same essence, different shape.\" All wines are made without added sulphites, with indigenous yeasts, and are unfiltered. The Ancestral Rosat is a pétillant naturel that finishes its fermentation inside the can.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eMonastrell, known as Mataró on the northwest coast of Catalunya and Mourvèdre in France, gives thick skinned berries that can make powerful, rustic wines. Here, this young planting on limestone with and a shorter maceration at the cellar, shows the versatility of the grape and its potential to produce fresh, easy drinking wines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Monastrell\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Blancafort, Conca de Barberà, Catalunya, Spain\u003c\/p\u003e","brand":"Can-Vi","offers":[{"title":"Default Title","offer_id":54988707430738,"sku":"1700090","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/can-vi-rosat-can-vi.webp?v=1791452515"},{"product_id":"casa-rossa-2024-jean-yves-peron","title":"Casa Rossa 2024 - Jean-Yves Péron","description":"\u003cp\u003eA rosé of direct-press Nebbiolo folded with a barrel of macerated Moscato. Unlike anything else on the list.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eBy the time Jean-Yves returned to Savoie to make wine in 2004, he was already a well-travelled student of wine. Growing up between Paris and his mother's home in Annecy, his formative years were spent in the Haute-Savoie, not far from where he keeps his cellar today. After completing studies in biochemistry he went to Bordeaux to study oenology, then on to Oregon as a budding apprentice. Returning to France, he took a job with the legendary Rhône winemaker Thierry Allemand, whose work on the abandoned terraces of Cornas is reflected in Jean-Yves' approach today. He also spent time with Jean-Louis Grippat, a foundational figure in modern Rhône winemaking, in Saint-Joseph and Hermitage. Both men farmed the steep slopes of the northern Rhône, and the influence of the two can still be felt in Jean-Yves' work. During his time there he met Hirotake Ooka of la Grande Colline, through whom he came to know Bruno Schueller in Alsace, ending up as his apprentice. He set out on his own in January 2004, picking up old plantings on steep sites his neighbours had deemed too difficult to work. Those first fermentations did not finish until August 2005, a bold debut from a nascent estate.\u003c\/p\u003e\u003cp\u003eJean-Yves' vines grow in Conflans, a walled medieval quarter above Albertville where the Arly meets the Isère. Over a century ago the hillside carried 80 hectares of vines, but phylloxera devastated the region and the industrial expansion of Albertville drew the working population away from viticulture. The pervasive availability of cheap wine from the Midi did not help, and the wines of Savoie came to be considered vins de laboureur. By the time Jean-Yves returned, the terraces were home to mature oaks and in places had been reclaimed by the forest. Where most saw worthless land, Jean-Yves saw Savoie's own Reynard, the great lieu-dit of Cornas from which Thierry Allemand had reclaimed some of his most cherished parcels. Like his mentor, he could see the diamond in the rough and an opportunity to resurrect these old sites. Today he has restored or replanted 2.5 hectares, and with further holdings in Fréterive he farms 4.5 hectares himself. He embarked on the project solo, but the thankless work on these steep hillsides, all of it by hand, made help necessary, and today Briton Camilla Murray works full time with Jean-Yves in the vines and the cellar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Nebbiolo 80%, Moscato 20%\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Asti, Piemonte, Italy\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 12%\u003c\/p\u003e","brand":"Jean-Yves Péron","offers":[{"title":"Default Title","offer_id":54988707496274,"sku":"170930","price":38.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/casa-rossa-2024-jean-yves-peron.webp?v=1791452515"},{"product_id":"pause-canon-rose-2023-le-raisin-et-lange","title":"Pause Canon Rosé 2023 - Le Raisin et l'Ange","description":"\u003cp\u003ePlant de Brunel, Grenache, Syrah, and Merlot, sourced from sandstone soils in the valle d'Ibie. Both lots vinified in stainless. The combination of direct press and saignée gives the wine a layered expression, with the supple volume of direct press grenache, and the subtle texture of the plant de Brunel, which is relatively similar to Grenache, but with more colour and weight of fruit. Probably the only cuvée that has Plant de Brunel as its base, with only 5 hectares planted in France.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eGilles Azzoni left office life in the banlieue of Paris behind in the early 1980s and journeyed south, eventually settling in les Salelles, a remote hamlet in southern Ardèche, in 1983. He took the scenic route south, studying at the agricultural school in Mâcon, after which a spell with Gilbert Violot in Pommard and cellars further south in Bandol and Provence emboldened him to pursue winemaking as his métier. Setting out on his own at 29, Gilles took on a fermage from a retiring farmer, complete with six hectares or so of vines. In those early days, Gilles followed the prescriptions of conventional viticulture as it is taught in the formal schools, making vin de pays and Vivarais VDQS (an extinct level between vin de pays and AOC; Vivarais has since been promoted to AOC status). With the passing of time, the use of agricultural products in his vineyards diminished, and by 1997 he was fully organic. Impressed by how this affected his wines, Gilles extended his philosophy to his cellar work, and by 2007 his wines were made without filtration or sulphur. This would herald the dawn of a vital new chapter for the wines of the southern Ardèche, and Gilles' philosophical approach to making wine, alongside that of his good friend Gérald Oustric of le Mazel, would inspire generations of winemakers and sommeliers to come, none more so than his son Antonin.\u003c\/p\u003e\u003cp\u003eAntonin, a trained chemist, succeeded his father in 2014, with Gilles continuing to mentor and advise up to 2023, when he finally retired. Having grown up in the cellar with his father, with a rotating cast of winemakers visiting at weekends, Antonin has a palate as sharp as a tack, and this is his primary guide in his work: he follows his intuitions in the cellar and only afterward applies his training in chemistry. More often than not, this confirms what he had expected. He wasted no time in stepping out of his father's shadow, focusing solely on winemaking and continuing to work as his father did in the cellar. Antonin refers to Gilles as his sulphur, with his almost prescient ability to detect problems in the wines before they have appeared. Building on his father's legacy, Antonin encouraged young growers around the region to move to organic viticulture, with the promise that he would buy their fruit to make his wines. And so le Raisin et l'Ange became primarily a négociant house. Gilles kept a couple of hectares for himself, as did Antonin, and the rest was taken over by Samuel Boulay, who had moved into the adjoining cellar from the Loire. This new approach opened windows for Antonin, who could now showcase the diverse terroirs of southern Ardèche and the talents of the region's growers, such as the Ozil brothers and Vincent Fargier of les Deux Terres.\u003c\/p\u003e\u003cp\u003eThe harvest is intense. Antonin works with a small team to harvest early in the mornings in small crates, and the sight of their iconic yellow Transit zipping through the bending gorges of the Vallée de l'Ibie provokes beeps and hollering as they pass neighbouring cellars. The fruit is sometimes chilled for a day or two at the cellar after harvesting, a technique that helps preserve the fruitiness Antonin cherishes in his wines and precipitates an early, almost pre-carbonic fermentation in the bunches. Conveniently, this also serves as a holding space while the cellar is at capacity! The whites go mainly to the press, sometimes seeing a little time on skins first, and the reds are primarily vatted as whole bunches before pressing in a 1960s Vaslin press from Burgundy. The idea is to make wines that they like to drink themselves: soft and supple in the fruit, digestible, and full of character. Somehow, the languid charms of the region and the winemaker have found a voice in these wines, and the soulful, spirited quality of wines made from well farmed fruit has become their calling card. Antonin always makes the assemblages post fermentation, each year recreating the estate's iconic cuvées like Nedjma from a new configuration of varieties, capturing the typicity of the fruit and the intricacies of the vintage while somehow staying true to the recognisable personality of each wine year after year. Antonin has now taken over Gilles' smallholding of Roussanne, Muscat, and Syrah, along with his tiny cellar below the house, so we're entering a new chapter for this storied estate. With their succulent fruit, effortless drinkability, and irresistible personality, these are wines we always keep close to hand, offering value that has become all too rare these days.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eThe fruit here comes from three terroirs, so diversity of the region is expressed in this wine. Urgonian clay-limestone on the Plateau de Gras at Saint-Remèze, the sun-baked plateau above the Gorges de l'Ardèche, where an almost forgotten local variety Plant de Brunel still grows in old plantings on sandstone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Plant de Brunel, Grenache, Syrah, Merlot\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Valle d'Ibie, Ardèche, France\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 14%\u003c\/p\u003e","brand":"Le Raisin et l'Ange","offers":[{"title":"Default Title","offer_id":54988711526738,"sku":"1700108","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-pause-canon-rose-2023-2024.jpg?v=1793699099"},{"product_id":"rose-weingut-schnabel","title":"Rosé - Weingut Schnabel","description":"\u003cp\u003eBlauer Zweigelt from the Kreuzegg vineyard, facing sout-southwest on a 60% gradient. The fruit was harvested by hand and pressed directly, after which fermentation and ageing on lees for a year in steel.\u003c\/p\u003e\u003cp\u003eA rosé of individuality and class, we have all the spry fruits you expect from the variety. Wild strawberry, red currant, and a hint of spice on the nose. We have volume in the mouth, with a suppleness of fruit and bright line of acidity. Best not to chill this too enthusiastically to preserve the vibrant aromatics and mineral expanse of this magnificent rosé.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eI first tasted Karl and Eva's wines sitting at the bar of Neighbourhood Wine in North Melbourne in 2018. It was a bottle of Urgestein, a blend of red varieties from their three vineyards. I was struck, as anyone familiar with their work will understand, by the weightless power of the wine, despite its mineral density and ripe fruit. I reached out to their Australian importer, Campbell Burton, for their details, which he obligingly provided. Since then we've remained in touch, and I visited them at their stand at La Dive Bouteille on several occasions in the years that followed, through challenging lockdown years. Their philosophy of farming, and they see themselves as farmers above anything else, is as Karl describes it, puritanical, and I've always left their company with a deeper fascination with the remarkable wines of the Sausal. The Sausal Inselberg, or island mountain, is a geological formation older than the Alps, with ancient slate soils that produce wines unlike anything you will find elsewhere in Europe. It's no exaggeration to say that these wines were instrumental in my pursuit of a career in wine, and so it's a great pleasure to work with Karl and Eva to represent their wines here in Ireland.\u003cbr\u003eThe couple make their wines at the venerable farm known as Ermihof, Karl's old family holding in the hamlet of Maierhof, in the municipality of Gleinstätten, in Styria. Ermihof is the farm name, or Vulgoname, an old Styrian tradition by which the farm itself retains its name regardless of who owns it, in fact the owner would often have been known by the farm name rather than their surname. This was useful to identify who exactly one was gossiping about at the local inn at a time when many villagers would have shared the same first and last names. Karl and Eva live at the roadside inn that was run by Karl's mother. A popular drinking spot for the locals, it was where she met Karl's father, who was the farmer at Ermihof at the time. Their eventual marriage presented a happy commercial opportunity, and they began working together, selling the wines from the farm at the inn, where they became the local favourite.\u003cbr\u003eThe sudden death of Karl's parents when he was 17 closed the chapter on an intergenerational period of active operations at Ermihof, and it lay fallow for several years. Karl went to study agricultural economics at BOKU, while Eva read business administration at WU. Neither attended the illustrious wine schools of the German speaking world, Klosterneuburg, close to Vienna, or Geisenheim in the Rheingau. This would prove significant when they returned home to reactivate the farm in 1998. Before doing so, Karl spent two years working in Burgundy, though refuses to disclose where. Nevertheless, he brought the techniques of the region's red wine production back to Ermihof, and began replanting his three parcels with Blaufränkisch, Pinot Noir, Rotburger (Blauer Zweigelt) and Morillon (Chardonnay). The couple's sanity was questioned by their neighbours and friends, with the prosperity of the region's wine economy built on the success of highly technological white wines, particularly from Sauvignon Blanc.\u003cbr\u003eWith Karl's family having never used chemicals at Ermihof, the farm had always been organic, and so when they were certified by Demeter in 2003, it was ratifying a longstanding practice rather than a conversion. Keeping a small herd of rare breed, horned Celtic cattle, who provide the manure for the preparations they use, the couple's decisions were in pursuit of the closed circuit aspirations they had from the beginning. This was inspired by their vision of the farm as a single living organism, a holistic view that requires work that others would find painstakingly tedious.\u003cbr\u003eTheir wines began to be denied a Prüfnummer as they withdrew filtration and sulphur addition at the cellar, a process completed in 2007. The turbidity and breadth of expression was seen by the assessment panel as atypical and faulty. They made the decision to label their wines outside of the classification, losing the protected Ried designation for their three vineyards, and they have been sold as Landwein ever since. Karl stipulates that had they followed the usual path and attended Klosterneuburg or Geisenheim, their playbook could have been very different.\u003cbr\u003eParallel to these developments on the domestic front, the Schnabels began looking outward to the international market, joining S.A.I.N.S., a French collective who are committed to producing wines without manipulation through filtration or sulphur addition. Their wines became cult favourites among winemakers from both the conventional and radical traditions, and they developed a healthy international distribution network outside of the usual corridors of the day. The idea of world class reds coming from the Sausal seemed almost paradoxical in the context of the day, and so curiosity attracted collectors and importers from far and wide.\u003cbr\u003eThe region itself is an isolated massif that stands alone in the wider Südsteiermark. The massif was pushed higher when the Alps were forming, so there are no marine deposits or clays here, just the primary siliceous slate and schist with threads of quartz. The weathering of the rock over time means the soils are quite rocky and open, so they drain well and retain heat, useful with Styria being the wettest wine region in Austria and the elevation here of 500 to 520 metres above sea level.\u003cbr\u003eThe climate is Illyrian-Mediterranean. The Illyrian influence is humid air drawn up from the Adriatic sea and Balkan corridor, carrying most of the yearly rainfall of 900 to 1000mm or so. This precipitates significant fungal pressure for the vines, making the steep gradient, which is in some places 70%, particularly important, helping to drain standing water very quickly. The Sausal's exposure is also useful here, with steady airflow naturally reducing the risk enough that the Schnabels' treatments of minimal sulphur and kaolin, alongside their herbal tisanes, are robust enough to mitigate the conditions and protect the vines. The tisanes are brewed from nettle, horsetail and yarrow gathered in the vineyards themselves, in a thousand litre kettle. The meadows on the estate provide the plants for their biodynamic compost preparations, chamomile, nettle, yarrow, oak bark, dandelion and valerian, with the cattle providing the manure. They use a scythe to cut the grass beneath the vines, but allow the rows between to grow free.\u003cbr\u003eThe southerly exposition of these vineyards, and the heat retaining stony soils, facilitates a warm microclimate that helps ripening, despite the cold nights at this altitude. The Mediterranean influence is visible too, with wild thyme growing on the barren, rocky slopes, to the point that visitors often remark on the similarities. The sites are managed as biotopes, and Karl and Eva have also installed nesting sites and stone mounds that promote animal presence, with water carried up to the sites, which have no running water of their own. The conditions allow them to wait at harvest time, as picking at full ripeness is their preference, with everything brought in by hand.\u003cbr\u003eAt the cellar, the influence of Karl's time in Burgundy is apparent. The reds are destemmed and fermented spontaneously in open wooden vats, with pigeage by hand. They don't use must pumps at any stage. Usually the maceration lasts 10 to 14 days, and after pressing the wines age in used 228 litre Burgundian barrels for about 12 months. Nothing is added at any point, with no chaptalisation, fining, filtration or sulphur addition. They clean their bottles with spring water before bottling by hand and use natural cork of the highest grade as closures. The cellar is cleaned with hot water and nothing else.\u003cbr\u003eIn 2020, Gault Millau named them Ausnahmewinzer des Jahres, with their Blaufränkisch Koregg 2017 taking 18.5 out of 20, in the top 10 reds of Austria. Karl's own verdict on the honour was that it had been a long and stony road.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eFrom the Kreuzegg vineyard, at 500masl. This wine shows the potential of Zweigelt grown on the right sites, with low yields and ageing for a year on its lees. The Kreuzegg site itself has a thin layer of humus above the primary siliceous rock, unlike Hochegg and Koregg. Here on the Sausal, the variety is known as Rotburger, and these particular Rotburger vines are into their third decade in age.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Blauer Zweigelt\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Sausal, Sudsteiermark, Austria\u003c\/p\u003e","brand":"Weingut Schnabel","offers":[{"title":"Default Title","offer_id":54988712182098,"sku":"17002045","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/rose-weingut-schnabel.webp?v=1791452551"},{"product_id":"pause-canon-rose-2024-le-raisin-et-lange","title":"Pause Canon Rosé 2024 - Le Raisin et l'Ange","description":"\u003cp\u003ePlant de Brunel, Grenache, Syrah, and Merlot, sourced from sandstone soils in the valle d'Ibie. Both lots vinified in stainless. This is typical of Antonin's Pause Canon line with its fruity drinkability and soulful charm. \u003c\/p\u003e\n\u003cp\u003eThe combination of direct press and saignée gives the wine a layered expression, with the supple volume of direct-press grenache, and the subtle texture of the plant de Brunel, which is relatively similar to Grenache, but with more colour and weight of fruit. Probably the only cuvée that has Plant de Brunel as its base, with only 5 hectares planted in all of France!\u003c\/p\u003e\n\u003cp\u003e-\u003c\/p\u003e\n\u003ch3\u003eThe place\u003c\/h3\u003e\n\u003cp\u003eThe fruit here comes from three distinct pockets of southern Ardèche terroir, something Antonin had intended for these Pause Canon wines when he first began making them. Urgonian clay-limestone on the Plateau de Gras at Saint-Remèze, the sun-baked plateau above the Gorges de l'Ardèche, where an almost forgotten local variety Plant de Brunel still grows in old plantings on sandstone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Plant de Brunel, Grenache, Syrah, Merlot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Valle d'Ibie, Ardèche, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 14%\u003c\/p\u003e","brand":"Le Raisin et l'Ange","offers":[{"title":"Default Title","offer_id":55040265683282,"sku":"26\/001599","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-pause-canon-rose-2023-2024.jpg?v=1793699099"}],"url":"https:\/\/www.brianswines.ie\/collections\/rose.oembed","provider":"Brian's Wines","version":"1.0","type":"link"}