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Low Sulphite Vegan
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Jasnieres Patapon Rouge Pineau d'Aunis Briseau 2017

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One Line Description Jasnieres Patapon Rouge Pineau d'Aunis Briseau 2016, biodynamic, foot trodden, very low sulphur, taught, fresh crunchy red, at once savoury and bristling with red fruits.
Production Method Natural, Organic, Biodynamic
Country France French
Region Loire, France
Vintage 2017
Wine Type Red Wine
Wine Style Medium bodied
Grape Blend 100% Pineau d'Aunis
Alcohol 12% abv
Terroir Clay and silica over a subsoil of limestone
Total Sulphur Level Below 50mg/l
Maturation Several months ageing in 4-8 year old barrels
Annual Production 0 - 5,000 bottles
Ageing Potential Delightfully fresh, crunchy and taught in youth, becoming ever more savoury and earthy with age
Production Detail Biodynamic, very very little sulphur used, a few grams per hectare litre at bottling, absolutely no interventions, foot trodden fruit.
Natural Features Low Sulphite (Sulphur), Vegan, Hazy, Unfined, Funky Aromas, Unfiltered


Jasnieres Patapon Rouge Pineau d'Aunis Briseau, biodynamic, foot trodden, very low sulphur, taught, fresh crunchy red, at once savoury and bristling with red fruits. The wines at Domaines le Briseau have a wonderful way of being carefree, yet beautifully made. Lovely just for sipping and superb slightly chilled as drunk on a sun bathed beach on a warm summer's evening in west Wales. Send in the malevolent clown with Patapon. Brilliantly purple, utterly bonny, a distillation of red berry aromas and flavours. The nose is reminiscent of fermented grape juice; it is warm, approachable, deliciously savoury showing as it does a combination of crunchy strawberry, sweet beet and black pepper fruit, backed up by delicate smokiness. The palate is dry and taut with a sweet wild strawberry character, and a little chalky perfume. There is an appealing freshness to it, and a lovely peppery finish. This is natural wine as you imagine it, you actually feel like it is doing you good as you drink it. The wine is in no way refined, it is the pure expression of the grape and the ground and in this case, both are of the highest quality. A wine we would reach for a Buon Vino extremely often.

Nathalie Gaubicher was a Swiss actress with an oenologist and sommelier diploma, who set out to find vines somewhere in France. In 2002 she settled in the Jasnières/Coteaux-du-Loir area in northern Touraine. The entirety of Jasnières covers eighty hectares of vines so pretty small, and Coteaux-du-Loir about two hundred hectares. The soils are largely all clay and silica over a subsoil of limestone, and Domaine le Briseau was started with four hectares of vines planted mainly with Chenin Blanc and Pineau d’Aunis. In 2007, the estate had grown to eleven hectares. All vineyard work is done according to the principles of organic viticulture (with the certification of Qualité France): no pesticides, insecticides or chemical fertilizers are used; nettle and horsetail are sprayed on the foliage; copper is used in modest quantity (less than 5kg/ha); the vines are ploughed and grass allowed to grow between the rows. In 2006, the estate started its conversion to biodynamic principles. Apart from biodynamic viticulture, the following harvesting and cellar practices are followed: The harvest is done by hand in 10kg boxes. The white grapes are pressed lightly and slowly. Débourbage (first racking to separate solid matter from juice) takes place after twenty-four hours, then the must goes into barrels for the alcoholic fermentation (none of the barrels are new, but rather four to eight year old.) Malolactic fermentation usually follows and is not stopped by any means. Nothing is added: there is no chaptalisation, no selected yeasts, no sulphur, no enzymes, no de-acidification, no fining. There is one racking to get rid of the wine’s gross lees, and then ageing for several months, according to each cuvée. There is a light filtration and addition of 2g/hl of sulphur at the time of bottling. The red grapes are trodden by foot before going into maceration vats. Maceration occurs under the protection of carbon dioxide in a semi-liquid stage (semi-carbonic maceration) and lasts one to three weeks. The musts are then pressed and go into barrels for their alcoholic and malolactic fermentation. Again, nothing is added to the wines and the same principles are used at bottling.

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