Tiré au Clair 2018
A Wine That
is so delicious and easy-to-drink we wish it came in bigger bottles. This is a lighthearted red wine—for people who don't like loads of tannin or rich styles. This is pretty much as light as red wine gets; instead of making you sleepy, this will have the opposite effect. Get ready to boogie and whack on "Le Freak" by Chic as the day turns into night.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Closeries des Moussis
Where and How?
This is Malbec, Cabernet Sauvignon and Merlot from an organically tended parcel in Eyrans, planted on clay-limestone soils.
This is a wine made in the traditional clairet style; meaning it's made with a very short maceration period of just two days. As such, it's kinda like a very dark rosé/light red wine—super juicy with very gentle tannins and ideal served slightly chilled. The wine was fermented naturally, aged for six months in steel to preserve freshness, and bottled unfined and unfiltered.
When you think of Bordeaux, it’s likely you think of two things in particular: Châteaux, and garage winemakers. The latter is the term used to describe the smaller winemakers who emerged particularly on the right bank in the 90s, or earlier in the case of Le Pin. These wines, however, quickly rose to iconic status and the garage terminology actually turned out to be a paradox: this was something far more glamorous and the wines have reached dizzying prices. However, there do exist *actual* garagiste winemakers: winemakers who do everything themselves - from farming, to winemaking, to bottling - in actual garages. One of the first couples to work in this manner in the region was Michel and Stéphanie Theron. They were leased an incredibly rare parcel of ancient vines by a kind neighbour who believed in their artisanal values and future as vignerons. Today, they believe it is important to pass it on, to allow other winemakers who don’t come from Château families to begin working in the region. On meeting Laurence and Pascale, they decided it was time to part ways with the beloved parcel and to pass on the lease to this young couple, to allow them to launch their dreams.
Over the past decade, the duo has been able to find more parcels to work with, all of which they tend by hand with biodynamic preparations they make themselves at their cellar. All vineyard work is carried out by their plough horse, Jumpa, not tractor, meaning the soils are looked after as gently as possible. The wines are made naturally, with only the smallest touch of SO2 for some cuvées. They are two of the brightest minds of artisanal Bordeaux.