Äpfel und rote Trauben

Trauben von GAEC du Maze in Valvignères

Frederik meint dazu:

"It’s a kind of Pétillant Naturel, we bottled it with 15 grams of RS and it is what made the bubbles. After finished fermentation in the bottles we have been disgorging since the beginning of February and are just finished..

 Our PétNat is 50% juice of apples (bio) from a farm near Valvignères and 50% juice of red grapes from Domaine du Mazel (bio) meanly merlot and cab.sau. The juice of grapes and apples have been co-fermenting since the pressing of the apples.

The color is as you'll see like a rosé, light/peachy. Taste-wise the nose gives a sensation of cidre, but on the palate you'll only find the flavors of wine - I find this blend of flavours very very interesting. The bobbles are small and delicate. There's no sugar left, so a dry PétNat at 10,5% alc."

Chardonnay

Trauben von GAEC du Mazel in Valvignères

Frederik meint dazu:

"100% pressurage direct, a long and slow press of 3 days in the old wooden pressoir of Gérald Oustric – The juice of the grapes was running all the time, so no maceration. Following fermentation in old barriques in our cellar for almost 4 years, no soutirage all fermentation has been on the yeast (sur lie). Bottled the 1st of July 2020, still a little bit of sugar left, therefore both cork and crown cap on the bottles.

13,5% alc. 1,10 volatile

A white wine with a very solid and almost classic expression, the long fermentation in barriques has given the wine a nose similar to white burgundy wines. Even with the sugar that is left, the wine doesn’t ferment any more and this helps on the other hand to create a balance with the acidity."

Grenache noir

Die Trauben stammen von AFS & ABB in Valvignères.

Oxidativ ausgebaut

Frederik meint dazu:

"Pressurage direct, the very first and white part of the juice from the press, the following fermentation in old barriques in our cellar for nearly 2 years, no soutirage all fermentation has been on the yeast (sur lie). Bottled the 1st of July 2020, still a little bit of sugar left, therefore both cork and crown cap on this wine.

13,5% alc. 1,10 volatile

A Blanc de Noirs of Grenache Noir, a little oxidation. Not in jura-style, just a little very delicate oxidation. In the nose you will recognize Grenache Noir, but on the palette the wine has a rich structur and long beautiful acidity, unlike for Grenache Noir, maybe more similar to what you find in Chenin Blanc."

Cuvée

Die Trauben stammen von AFS & ABB & GAEC du Mazel in Valvignères.

Wein ist noch sehr jung! Bitte erst nach 2 Monaten Ruhe aufmachen, da er noch sehr sensibel auf Transport reagiert.

Frederik meint dazu:

"All red grapes, many different kinds. As always for our rosés it’s only pressurage direct. Fermentation in fibre cuves in our cellar for nearly 10 months, no soutirage all fermentation has been on the yeast. Bottled the 29th of June 2020, still a little bit of sugar left (12 grams). We like it to keep a little bit of the sugar, and maybe give make some small bobbles as well.

14% alc. 1,10 volatile

Very floral and fruity rosé, in the style of “Freedom of Peach” we made in 2014. As we haven’t made soutirage the flavours of the yeast is to be found, it gives as taste a unfiltered Junmai Sake. Really interesting"

Cuvée von roten und weißen Trauben.

Die Trauben stammen von AFS & ABB in Valvignères.

Frederik meint dazu:

"Both red and white grapes, meanly the juice of macerated grapes, but also the last part of white pressurage direct. The fermentation took place in 500lt barrels in our cellar for almost 2 years, no soutirage all fermentation has been on the yeast. Bottled the 3rd of July 2020.

12,75% alc. 1,00 volatile

Maybe the darkest and most heavy red we’ve ever made. When that’s said, it’s not strong in alcohol or with overpowering tannins.. The contrary, the time in barrels has given the wine a round and elegant finish."

Carignan 20%  & Sauvignon Blanc 80%

Trauben von GAEC du Mazel in Valvignères

Frederik meint dazu:

"1 ½ day of maceration, destemmed Carignan in the juice of Sauvignon Blanc. The following fermentation in barriques in our cellar for nearly 3 years, no soutirage all fermentation has been on the yeast (sur lie). Bottled the 2nd of July 2020.

13,25% alc. 1,00 volatile

A very light red wine, normally we prefer to do much longer macerations, but Carignan is a very sensible grape and can fast give too many tannins and lose its elegance. Therefore we made the decision of a short maceration. After décuvage the juice has been fermenting in barriques witch adds to the wine a style of flavours as in classical red burgundy wine."

Cabernet Sauvignon

Trauben von GAEC du Mazel in Valvignères

Frederik meint dazu:

"Technical a rosé, but we prefer to call it a red, it’s a pressurage direct of the cabernet sauvignon, as we have been doing for some time now it’s a long and slow press of 3 days in the old wooden pressoir of Gérald Oustric, the following fermentation in old barriques in our cellar for nearly 2 years, no soutirage all fermentation has been on the yeast. Bottled the 1st of July 2020,

14,25% alc. 1,10 volatile

A very light red – not a classical taste of Cabernet Sauvignon, in flavours it’s closer to Ploussard or a very light Gamay with some age. It was the 3rd year we pressed the grapes directly like this and we are very happy for the result. We are often searching for the light, fresh expressing of the rich southern fruit and in this wine we think the balance is really nice."

Chardonnay

Trauben von GAEC du Mazel in Valvignères

Frederik meint dazu:

"100% pressurage direct, a long and slow press of 4 days in the old wooden pressoir of Gérald Oustric – this wine is made from the last part of the juice of this press, but with no maceration. When that’s said the juice has been exposed to a lot of oxidation during the press and therefore the wine has a colour between deep orange and brown. The fermentation took place in a 500lt barrel in our cellar for almost 10 months, no soutirage all fermentation has been on the yeast. Bottled the 3rd of July 2020

12,5% alc. 0,90 volatile

You can say it’s an orange wine, but in fact it’s not, as it hasn’t been macerated. Any way, you fill the tannins from both the grapes and the barrel in witch the wine has been fermenting. I like the dry bitterness that balances very well with the acidity."

100% Pinot Noir

Die Trauben stammen von der Familie Bannwarth in Obermorschwihr

25% gerebelt, 75% direkt gepresst

Stil Vin jaun, oxidativ ausgebaut

Frederik meint dazu:

"25% disteemed grapes of Pinot Noir and 75% pressurage direct. Macerated for one night, not enough for the juice to take colour or tannins, but of cause the structure of the grapes. After it has been pressed it was put directly into a fiber cuve, then soutirage the 1st of June 2017 and transferred to age in old barriques, the wine was bottled in the 7th of july 2020. So a little more than 3 years in barrels.  Non ouille, we simply left the wine to take oxidation.

14,5% alc. 1,15 volatile

It is an oxidative wine, not jaune, but very well oxidative. Still with a taste of white fruits and long slaty bitterness – very balanced. I like this one very very much!"

50% Pinot gris & 50% Gewürztraminer

Die Trauben stammen von der Familie Bannwarth in Obermorschwihr

Oxidativ ausgebaut

Frederik meint dazu:

"With this wine we have started like we did with the whites from 2015  - Two nights of oxidation of the juice after the press. Witch means I leave the juice in big open containers, for the dépôts to fall down and the fermentation to start in good way, We see the mousse of the fermentation very well in this way and follow it closely. We like that. Then 6 month of fermentation outside in fibre cuves, followed by 12 months of fermentation/élevage in barriques (old around 15 years) 

15% alc. 0,65 volatile

A long fresh taste of citrus and white flowers, with a light saltiness and bitterness from the barrique the oxidation Long fresh taste of citrus and white flowers, again with a light saltiness and bitterness from the barrique. This wine have a little elegant oxidation."