Pur Vin Macération 'V' 2018 — Pinot Gris
A Wine That
tastes like summer punch: the wine edition. Imagine fresh raspberries - seeds & all - crushed with ice and fresh mint leaves, and drizzled with a dash of grapefruit juice. It's no coincidence that Jean-Pierre labels it as Pur Vin - this is pure as can be: it is so fresh and vibrant that you look at your glass and wonder how wine can taste as if it was bottled yesterday. It makes you shimmy in your seat, and immediately brightens up your day.
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- Winemaker: Jean-Pierre Frick
In the sleepy Alsatian town of Pfaffenheim, Jean-Pierre Frick has quietly and continuously worked according to his polar beliefs of how vines should be tended and how wine should be made. His key ingredient in both cellar and vineyard is a simple one: time.
From a single site on limestone & marl soils, this is very near the Grand Cru Vorbourg, which is where the wine gets its 'V' from.
The wine was macerated on the skins with whole bunches for seven days, before being pressed. It was then aged in old Alsatian foudres for six months, and bottled without any sulphur.
Jean-Pierre Frick has captivated the world with his philosophical musings and his spellbinding no-sulphur wines. From humble beginnings here in Alsace, his winemaking style and biodynamic farming methods arose from conversations with friends and family, combined with a desire to follow nature’s path. In the late 70s he learnt about biodynamics from friends, and he took a 10-day course to study the philosophy in-depth. He says,
“The organic culture at the time hasn’t really changed compared to what it is now. By replacing synthetic products with non-chemical products - that’s a good step of course, it’s better for the microbiome of the soil and it helps against erosion. But by replacing a bad recipe with a better recipe, you’re still not really involving the person’s thinking. With biodynamics, however, you can live for 100 years and still never have answered the questions it raises. You expand your mind with observations and infinite studies. Human beings aren’t here to follow recipes, we’re here to find new ones, and to implicate ourselves.”