Regular price
La garagista "Loups Garoux" 2018
vintage: 2017
Frontenac Noir
vineyard: West Addison Vineyard. Planted on clays and limestone, favoring the clay, 84 feet above sea level. Intimate natural clos. Trees lining three sides and right on the coast of Lake Champlain. Full sun and flat.
Typically, bud break around the end of April and blossoming end of May. A wild vineyard, we work with the wild flora growing up into the canopy as part of the farming program. Wild mint, daisy fleabane, purple aster, goldenrod all grows beneath the vines and into the fruit zone. These plants are naturally antimicrobial and antifungal and their essential oils help protect the fruit from disease. They also imprint a garrigue on the fruit and the wines from this vineyard. Fairly frost resistance, but fog in the autumn.
vinification: Ode to ripasso. We pick when half the bunch is raisinated, then take the whole bunch and ferment both the fresh and raisinated fruits together. Overnight whole cluster, destemmed, foot crushed, six weeks open vat fermentation on skins, then time in old Burgundy barrels.
tasting note: Chewy, lightly stewed blue and black fruits, freshly cracked black pepper, loads of garrigue.
food pairing: Charcuterie, wild game, duck confit, fresh cheeses, fruity desserts with currants, or blackberries, plums, chocolate. Spicey foods like Indian or Mexican!
alc. %: 13 agriculture: biodynamic
Frontenac Noir
vineyard: West Addison Vineyard. Planted on clays and limestone, favoring the clay, 84 feet above sea level. Intimate natural clos. Trees lining three sides and right on the coast of Lake Champlain. Full sun and flat.
Typically, bud break around the end of April and blossoming end of May. A wild vineyard, we work with the wild flora growing up into the canopy as part of the farming program. Wild mint, daisy fleabane, purple aster, goldenrod all grows beneath the vines and into the fruit zone. These plants are naturally antimicrobial and antifungal and their essential oils help protect the fruit from disease. They also imprint a garrigue on the fruit and the wines from this vineyard. Fairly frost resistance, but fog in the autumn.
vinification: Ode to ripasso. We pick when half the bunch is raisinated, then take the whole bunch and ferment both the fresh and raisinated fruits together. Overnight whole cluster, destemmed, foot crushed, six weeks open vat fermentation on skins, then time in old Burgundy barrels.
tasting note: Chewy, lightly stewed blue and black fruits, freshly cracked black pepper, loads of garrigue.
food pairing: Charcuterie, wild game, duck confit, fresh cheeses, fruity desserts with currants, or blackberries, plums, chocolate. Spicey foods like Indian or Mexican!
alc. %: 13 agriculture: biodynamic