All wines
Boris· @Elvira
Tasting Notes(4)
4.1
Served blind, and I was halfway clever - nailed Matassa immediately thanks to that signature minerality and low alcohol level, then completely whiffed on the cuvée and vintage. Story of my life. But what a wine to be wrong about. Everything's in the right place: fruit that actually tastes like fruit, minerals that sing rather than shout, herbs threading through like they belong there, and just enough funk to keep things interesting without going full farmyard. This drinks like breathing - effortless, necessary, gone before you realise you needed it.
About
This wine, named after its single vineyard origin, is a blend of Macabeo, Muscat Blanc à Petit Grains, and Muscat of Alexandria -- at least, that's what Louis/Dressner suggests. However, the web offers a mix of narratives about its production. Sourced from 45-year-old vines set in lime and clay, the grapes are known to undergo a whole-cluster maceration, but the exact duration on the skins is a topic of debate. Some sources mention a two-week period, while others claim it's only one week. Fermentation and aging take place in 2,000l concrete vats. In the absence of official technical sheets, the wine's actual maceration process remains a subtle mystery, inviting us to trust our senses and the wine's own story as it unfolds in the glass.
