Heureux qui comme… VdF 2020 — Flo Busch

15,00 

Incl. VAT.
(20,00  / 1000 ml)
SKU: 9910231129 Kategorien: , , Weingut:
Allergens

Contains sulfur

Type

Vintage

Variety

Content

Alcohol content

13,5% Vol.

Residual sweetness

■□□□□

Drinking temperature

16°

Manufacturer

Paola Ponsich et Florian Busch, 1 Place de la Dysse, 34150 Montpeyroux, France

Tasting note from from 07.09.2021, Copyright Christoph Raffelt

Wine information

The name Heureux qui comme ...  stands for the happiness that Florian and Paola Busch feel when they stand on the hilltop and look out over their property with its vines, aromatic and medicinal plants, forest and fields. The wine is a 100-%iger Carignan from a plot of vines around 40 years old. The vineyard is located in a mostly sheltered valley at around 90 metres. The Carignan has a very long ripening phase there and is harvested last. The vineyard is characterised by yellow and blue limestone marl, sandstone, river pebbles and many fossils. After hand harvesting and only partial destemming, the wine was fermented spontaneously. The maceration lasted about two weeks. The wine was regularly circulated and the marc was punched down. The wine was aged for ten months in used barriques and then bottled unfined and unfiltered.

Color

deep purple

Nose

The 2019 Heureux qui comme ... is a fragrant, intense and gripping wine. The more rapping in the 2020 gives it more structure already in the aroma than the already very beautiful 2019. Violets and yeast meet elderberries and blackberries, freshly wetted dry wood, wet stone with a little petrichor, dry forest floor and fermented cardamom.

Palate

On the palate the Carignan charming and juicy. It tastes intensely of sweet cherries and a little liquorice, furthermore of ripe sweet blackberries and a little sloe. It has ethereal notes of mint and garrigue. The wine is sensual, silky and round, but with a good grip and a lively minerality.

Food recommendations by Christoph Raffelt

  • Rack of lamb on date hummus with blackberry-cherry jus
  • Peking Duck
  • Monkfish medallions with caper-and-olive salsa

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