2016 Domaine du Gros' Nore Bandol, Provence, France Cesar Marquez It fermented with 100% full

It fermented with 100% full clusters

pronounced salinity

aged for one year on lees

The Riesling was harvested two weeks later and was foot-trodden before pressing and used to top the fermenting barrels of Auxerrois/Gewürztraminer - in a mix of French and Oregon oak

unfiltered and zero sulfur added

2016 Domaine du Gros' Nore Bandol, Provence, France Cesar Marquez It fermented with 100% full80% Mourvdre, 15% Grenache, 5% Cinsault. A library release from the Domaine. Vineyards will be certified organic by Ecocert Vineyards are made up of well ventilated clay soils on sunny hillsides, allowing for a later harvest than usual