Didier Barral has 25-hectares of biodynamically-farmed vineyards on slightly acid schist soils in which a little of everything grows. Everything starts from the soil which must be made as healthy as possible. The white is a blend of Terret Gris and Blanc (80% of the mix) with Viognier and Roussanne making up the rest. The Terret vines are 90 years old, yields are 15hl/ha with a strict triage. Fermentation takes place in cement vats with natural yeasts and a further malolactic in barrels 1/3 new and 2/3s first and second use. No filtration or fining to leave a mark on this intense dry white with its mix of sherry and honey aromatics and incredibly pure citrus-flecked palate. Worth broaching a celebratory lobster or regal turbot for, otherwise carafe it, turn down the lights and let it have its wicked way with you.
This product was added to our catalog on Thursday 14 May, 2009.