A new négociant cuvée made using Riesling from Heiligenstein in the Alsace that goes the extra mile by being turned into wine in an authentic Alsatian foudre barrel back at Patrick & Justine's cellars in the Auvergne. Fresh and aromatic, it has that rich, savoury quality of something like a Patrick Meyer Riesling to it as it starts to open up.
Patrick started making wine in 2004 with 1.5 hectares of vines which has now increased to around 5 hectares. The soil in Patrick’s vineyards is heavily basaltic thanks to the chain of extinct volcanoes, the Puy de Dôme at its heart, which form the backbone of the region. Patrick’s vineyards are mainly planted with old Gamay d’Auvergne (a smaller berried, thicker skinned variety than its Beaujolais cousin), a little Chardonnay and some Pinot Noir. We also recommend taking a look at his Sous le Végétal wines, an altogether more Greek collaboration with Jason Ligas.