L'Esprit de Font Caude

Terroir and Vineyard Management: Arid, stony, clay & limestone soil. Vines farmed biodynamically, certified by Demeter. The earth is ploughed, and there is no use of fertilisers.
Yield: 30 hectolitres/hectare.
Harvest: Hand-picked solely in the morning, into small open crates.
Vinification: After hand sorting on tables, the grapes are gravity fed into vats. No yeast is added. Traditional vinification with alternate cap immersion and pumping over. Four to five weeks’ maceration. Pneumatic pressing.
Maturing: 36 months, including 24 in French oak big barrels. Bottled in June 2019. Unfined and unfiltered.
Production: 7,300 bottles and 270 magnums
Serving suggestions: Uncork, or even better, decant at least 2 hours before serving at a temperature of 15°-17°C.
Tasting note: “Esprit” means spirit in French, and this wine is a true reflection of the spirit of the Domaine. It is deep red in colour with a nose evocative of the wild herb covered hills from which it springs. Beautifully structured with well-balanced tannins, it is bursting with blackberries, autumnal fruit and spice. Delicious with rich, gamey dishes such as a venison casserole, wild boar stew, red meat with classic sauces, and mature cheeses such as Cheddar or Salers.
At its peak: probably 2025 – 2030