Each year L`Hurluberlu has its own identity and it seems to be better each year. Dark and vivid purple, fresh and bright with cherry kirsch flavours; lots of dark fruits that are underpinned with a savoury, minerally character. The way Sebastien makes this wine allows him no need for sulphur, instead using carbon dioxide to protect the grapes. He leaves the bunches on skins for 25 days and has free run juice at the bottom of his tank to start the fermentation process. The result is a concentrated, elegant, slightly grippy, skinsy Cabernet Franc with red and plum fruit and that defining herbaceous waft of green capsicum pepper.
2 Reviews Hide Reviews Show Reviews
Drank this in December and enjoyed it, but felt it would be best on a hot summer's day. Unusually light-bodied and fruity. L'hurluberlu roughly translates as 'the weirdo'... a bit harsh... but glad to have a specialist shop finding these wines and showing how much variety there is in the world of natural wine.
Really enjoyed this wine. Second time I've tried it and both times have been enjoyable. The tasting notes I'd say were earthy with cinnamon and clove undertones. Not too sickly for a red either.