OFFSPRING 2023
Appellation: PGI SAINT GUILHEM LE DESERT
Grape Varieties: 50% Grenache, 50% Cinsault
Terroir: Altitude terroir (1000ft elevation) of clay-limestone subsoils with pebbles on the surface.
Yield: 25 hl / ha
Alcohol: 12.5%
Winemaking: 5 hours maceration to extract aromatics and some colour, fermented in temperature controlled stainless steel tank.
Aging: 6 months in clay amphorae with light lees stirring to minimize reduction.
Notes: This wine is a postcard of the Mediterranean Sea, a nod to summer days, where the Mediterranean sun mixes with the sea breeze, where citrus fruits and wild red fruits blend with the herbal and spicy character of our mountains.
This intense and balanced rosé, can be enjoyed alone or paired with sea bream ceviche and citrus fruits, salmon gravlax with rosemary, fennel or fresh Saint-Jacques scallops with citrus butter.
OFFBEAT 2023
Appellation: PDO TERRASSES DU LARZAC
Grape Variety: 50% Syrah, 25% Grenache noir, 25% Cinsault
Terroir: Altitude terroir (1000ft elevation) of clay-limestone subsoils with pebbles on the surface.
Yield: 25 hl / ha
Alcohol: 14%
Winemaking: Fermentation in temperature controlled stainless steel tanks. Light infusion for Grenache and Cinsault to preserve red fruits aromas and freshness. Stronger extraction on the Syrah to get more of the terroir expression (liquorice, wild herbs, menthol).
Aging: 6 months in stainless steel vats and 6 months in bottle.
Notes: Vinified in the best respect of the raw material, this wine results in a smooth, genuine expression of its terroir, reflecting the rugged terroirs of the Larzac. It draws a painting of sunsets, where the freshness of altitude and marine influence marry with the heat of the Languedoc. The wild berries and fresh black fruits match the herbal/minty freshness of this altitude terroir.
A profile of all times, allowing it to be served at a temperature range from of 52°F up to 60°F. It will be at its best on its fresh and fruity edge, from now to 5 years old. To drink alone or pair with charcuterie, entrecôte (ribeye), BBQ sauce burger or smoked ribs.