‘La Pierre de Sisyphe’
Terret Blanc, Terre Gris, Ugni Blanc, Languedoc, France
Dubbed by our writer pal Aaron Ayscough as, “The Grand Cru of the Herault”, this one rests on a throne all its own and we're thrilled to welcome it for the very first time to Ontario. Joe Jefferies is a self-taught winemaker, and farms 4.5 hectares of organic vines on volcanic basalt soils around Caux in southern France. A blend of direct pressed (unoaked) Chablis-esque terret blanc (30%) and acid-flaunting terret gris (20%) from the same plot, with the swanky aromatics of ugni blanc (50%), all co-fermented into inseparable unison. White clay, sucking on a lemon, CO2 prickles, VA (volatile acidity) that licks each tastebud individually, astringency like chewing a young branch, grapefruit cream soda, softened almond, sage oil, laboriously pushing a boulder up a hill for all eternity type salinity & a welcome ending of bee propolis. Enjoy now or in a few years, this wine is timeless but could handle some age beautifully.
Original: $42.03
-65%$42.03
$14.71
Description
Terret Blanc, Terre Gris, Ugni Blanc, Languedoc, France
Dubbed by our writer pal Aaron Ayscough as, “The Grand Cru of the Herault”, this one rests on a throne all its own and we're thrilled to welcome it for the very first time to Ontario. Joe Jefferies is a self-taught winemaker, and farms 4.5 hectares of organic vines on volcanic basalt soils around Caux in southern France. A blend of direct pressed (unoaked) Chablis-esque terret blanc (30%) and acid-flaunting terret gris (20%) from the same plot, with the swanky aromatics of ugni blanc (50%), all co-fermented into inseparable unison. White clay, sucking on a lemon, CO2 prickles, VA (volatile acidity) that licks each tastebud individually, astringency like chewing a young branch, grapefruit cream soda, softened almond, sage oil, laboriously pushing a boulder up a hill for all eternity type salinity & a welcome ending of bee propolis. Enjoy now or in a few years, this wine is timeless but could handle some age beautifully.
