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preserving the wine’s natural sweetness
preserving vineyard vitality
Planted in 2000 in the cooler reaches of Yakima Valley
mushroom pasta
fermenting with 30% whole clusters in neutral barrels for 9 months
Domaine de Sulauze, Vin de France Charbonnieres Rouge, 2023 SO031726 Luigi Einaudi preserving the wine’s natural sweetnessSulauze's Charbonnires channels Syrah through a low intervention lens: hand harvested grapes undergo cool maceration for 15 days after a partial carbonic maceration in concrete. Fermentation is wild, aging minimal (Syrah ages in demi muids), and sulfur is added only at bottling in volcanic form. The result is a wine of purity and restraint, built on the biodynamic farming of the estate's 29 hectares. This is modern Provence done with respect for the
