2016 Domaine du Gros' Nore Bandol, Provence, France Cesar Marquez pronounced salinity

pronounced salinity

aged for one year on lees

The Riesling was harvested two weeks later and was foot-trodden before pressing and used to top the fermenting barrels of Auxerrois/Gewürztraminer - in a mix of French and Oregon oak

10-20-day ambient yeast fermentation in tank with no added SO2

The wine is bottled with minimal sulfur

2016 Domaine du Gros' Nore Bandol, Provence, France Cesar Marquez pronounced salinity80% Mourvdre, 15% Grenache, 5% Cinsault. A library release from the Domaine. Vineyards will be certified organic by Ecocert Vineyards are made up of well ventilated clay soils on sunny hillsides, allowing for a later harvest than usual