Marie Rose 2023
Pretty pink Gamay pet-nat using grapes from Julien Moreau of Domaine Cambalu, heading west down the river Cher from Noëlla's domaine, in Francueil.
Delicate aromas that meld forest berries with stony minerals lead into a fine rush of elegant, needlepoint bubbles. The lean fruits sit in harmony with a gentle creaminess and saline influence from the lees contact and long, coiling acidity. Reflecting the cooler, extended ripening season of the vintage it is unmistakably Loire in its expression; crisp, bone dry and a wonderful aperitif on a sunny afternoon.
The grapes were pressed directly after harvest and bottled in the primary fermentation, then left on the lees for a full year before disgorging by hand.
Original: $39.25
-70%$39.25
$11.78Marie Rose 2023
Pretty pink Gamay pet-nat using grapes from Julien Moreau of Domaine Cambalu, heading west down the river Cher from Noëlla's domaine, in Francueil.
Delicate aromas that meld forest berries with stony minerals lead into a fine rush of elegant, needlepoint bubbles. The lean fruits sit in harmony with a gentle creaminess and saline influence from the lees contact and long, coiling acidity. Reflecting the cooler, extended ripening season of the vintage it is unmistakably Loire in its expression; crisp, bone dry and a wonderful aperitif on a sunny afternoon.
The grapes were pressed directly after harvest and bottled in the primary fermentation, then left on the lees for a full year before disgorging by hand.
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Description
Pretty pink Gamay pet-nat using grapes from Julien Moreau of Domaine Cambalu, heading west down the river Cher from Noëlla's domaine, in Francueil.
Delicate aromas that meld forest berries with stony minerals lead into a fine rush of elegant, needlepoint bubbles. The lean fruits sit in harmony with a gentle creaminess and saline influence from the lees contact and long, coiling acidity. Reflecting the cooler, extended ripening season of the vintage it is unmistakably Loire in its expression; crisp, bone dry and a wonderful aperitif on a sunny afternoon.
The grapes were pressed directly after harvest and bottled in the primary fermentation, then left on the lees for a full year before disgorging by hand.
