Something a little bit rare from our friends Jack and JJ at Keep Wine. This Counoise is sourced from the Girard Vineyard, organically farmed with the greatest care.
Picked at 22 Brix and made in the traditional carbonic method, where every berry becomes its own mini fermentation vessel, starved of oxygen. The wine ferments over 18 days before a light foot tread. Lightly pressed, before ageing in neutral oak and stainless steel. Bottled with no added SO2, unfined and unfiltered.
A rare find, this 100% counoise ticks all the natural wine boxes, and all the other boxes you need for a thoroughly enjoyable experience. Super taste - plenty of wild strawberries, some wild herbs (in particular rosemary) and clove studded dried orange. Light and fresh, but plenty of oomph and intensity, at a very appealing 11.5%
Press: Brilliant wine. Pale pink red with a hint of orange. Bright and grainy and light with lovely balance and freshness. It has beautiful red cherry and strawberry fruit with good structure and acidity. Such zip and detail. Lovely wine with incredible elegance. Such a wine, with drinkability, elegance and also complexity. 95/100 . Dr Jamie Goode, The Wine Anorak.
Winemakers Jack Roberts (Mathiasson Wines Assistant Winemaker) and Johanna Jensen (formerly with Scholium Project and Broc Cellars) have come together to create wines influenced by the old world with less ripe fruit, minimal manipulation and great ageability. In the vigneron tradition they do much of the work themselves from vineyard to bottling.