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Domaine Mosse Bisou 2020
Blend of mainly red grapes; grolleau noir, pineau d'aunis, cot (malbec), gamay, cabernet franc with grolleau gris thrown in for good luck! Double grolleau! Carbonic maceration makes these grapes fruity, spicy and bright. Like kisses from the Loire!
Opi d'Aqui L'Abricotier 2019
Philippe Formentin, the brains behind Opi d’Aqui, loves to experiment – he is always on a quest to make even more delicious, light, red wines as well as his beautiful range of whites. This wine is made from Grenache Noir (50%) which has undergone carbonic maceration whereas the remainder is a mix of Vermentino, Grenache Blanc and Syrah which also underwent carbonic maceration, before being aged in oak barrels for 6 months. The two batches were then combined and bottled.
The technique he used is best described as semi-carbonic. To make this wine, he destemmed one eight of the grapes and placed them in the bottom of the tank. He then placed whole bunches of the remaining grapes on top of the destemmed grapes. The grapes in the bottom are crushed by the weight of the bunches and they begin to ferment. the whole bunches do not. After fifteen days he pressed all the grapes and allowed the fermentation of the juice to finish.
The name of the cuvee, l’Abricotier, is the name of the vineyard where the grapes were picked. This is a light, delicious and very compelling wine that shows just what can be achieved by combining red and white juice in the right hands! - Living Wines
Chateau Landra Pur Jus Rouge 2017
It’s a grenache, syrah blend from Ventoux, Rhone. Made in stainless steel by a wine producer with a foot and an arm in the natural wine world, here producing this red without sulphur. Juicy red of rustic, earthy scents over raspberry liquorice, beefy notes and dried herbs. Soft and fleshy in the palate, more of the ferrous character and a slurp of plummy fruit underlying. - The Wine Front