This wines is the ultimate food wine with candied cherries and a touch of earth on the nose, and an explosion of bright cherries on the palate. Chuggable, gluggable and delicious.
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This wine is a blend of Gamay and Grolleau, naturally fermented and aged in tank. Bottled without sulfur. A light-skinned grape that ripens to very low levels of alcohol and high acidity, Grolleau is known to produce wines with snappy red fruits highlighting herbal tinges often manifesting as black pepper. Like most Gamay, Ôvin is best served slightly chilled and without just about anything.
Adrien Baloche is fairly new to the producer scene. He learned from one of the best winemakers in the region, Marie Thibault, whom he worked for in the years leading up to 2014 when he began making his own wine. This is no doubt the reason such attention to detail is apparent at every step of the process. Native yeasts carry out all fermentations, and no sulfur is added at any time.
Grapes: Gamay and Grolleau
Gamay is an ancient burgundian red grape variety, most frequently associated with the region of Beaujolais. Gamay tends to be paler and bluer than most other reds, with relatively high acidity and aromas of freshly picked fruits.
Grolleau typically produces a relatively thin acidic wine, but in the case of this blend adds a lightness and buoyancy on the palate
La Ferme du Plateau is located in Azay-le-Rideau with about 6 Hectares dedicated to viticulture. It is a truly polycultural farm dedicated to raising goats, mainly for cheesemaking, and a wide range of vegetables. They are deeply committed to biodynamic farming, and add nothing during fermentation.
Azay-le-Rideau is located in central France. This appellation stretches over eight communes on the banks of the Indre and the Loire, close to where the rivers meet, about 15 miles southwest of Tours. There is evidence that winegrowing in this region began during the Gallo Roman Empire between 250-300AD. The town is built at the foot of a hill by the river and is a maze of narrow, twisting streets. The soil in the area is composed of clay, limestone, silex soils - a flint and sand based soil type found primarily in the Loire Valley that is a formed from a mixture of clay, limestone and silica. This adds elegance and a touch of depth to the wine.
Tasting:It is the ultimate food wine with candied cherries and a touch of earth on the nose, and an explosion of bright cherries on the palate. Chuggable, gluggable and delicious.
Pairing: Wildly compatible with most foods, spicy pork BBQ or roasted peruvian chicken with aji verde sauce.