A Wine That
made us fall head-over-heels at first sip. We've always loved Cinsault, and this is no exception: think rose petals and fresh rasperries. A bottle that's all about conviviality, and one that's far too easy to drink: one sip and... whoops. Where did the rest go?
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Jean David
Where and How?
This is from the eastern side of the southern Rhône, in Séguret, from the iconic vineyards of Jean David which have been organically farmed since the 70s. The bird on the label is a jay which loyally followed him around throughout the growing season.
Jean David's son-in-law, Jean-Luc, is rather smitten with their old-vine Cinsault and Counoise, which is usually used as a component in a blend. To highlight them, he decided to experiment with varietal cuvées: this is the Cinsault. Fermentation is natural, whole bunch gentle maceration is gentle and vinification is without sulfites until a tad at bottling.
The Winemaker: Jean David
In the late 60s, Jean David’s father gave him some vineyard plots to experiment with. They were the least productive (and thus considered the least interesting). What his father hadn’t realised was that the wine produced from them was in fact more interesting; quantity does not mean quality in the wine world. From a gut feeling, he decided to work organically from the get-go – a rarity at a time when many growers believed that chemical agriculture was the way forward. Friendships were forged with winemaker friends from further afield, such as Jean-Pierre Frick, who shared the same values. Organic wine fairs were born, and slowly but surely, the world began to take note.
When Jean retired, he passed the baton to his son-in-law, Jean-Luc Auffret, — but it was more than just the winemaking baton that was passed. Jean-Luc, who had worked in IT beforehand, found himself working outside for the first time. There was no going back to his desk.