Region: Vin de France, Roussillon
Grapes: Grenache Gris, Macabeu
Soil: Acidic soil of degraded schist on lowland valley
Winemaking: Grapes are sorted manually without destemming. Vinified with indigenous yeasts in cement tank with manual punching down and carried a very long maceration period. No filtration and very minimal use of sulphites.
Annual Production: 1300 bottles
Tatsima Gris is a skin-contact white wine made by mainly Grenache Gris and a small portion of Macabeu. The philosophy of this wine is to have more extraction from the relatively thicker skin varietal. The grapes are sorted manually without destemming and crushing. It is fermented with indigenous yeasts and carried for a very long maceration period. The wine shows a surprising tannin structure with flavours of orange peel, citrus fruits, floral notes and candied lemon. The wine is built to match spicy dishes from the Mediterranean and further to the East. It works also well with food like Anchovies, black pig’s pudding, fried aubergine and slow-cooked pork.
The tiny estate started with the friendship of two friends, Julien Ditte and Olivier Cazenave, who aspire to make authentic wines with one of their favourite varietals Grenache. They favour low intervention wine making. The 60+ years old vines are worked without herbicides and each year become healthier and more balanced. The wines are fermented with indigenous yeasts with a minimal use of sulphites and no filtration. The resulting wines show unique style and flavours that are perfect pair with Mediterranean cuisine.
Tamlyn Curin / JANCIS ROBINSON 17.5/20