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L'Original
Pierre Talayrach
Pierre Talayrach, Winemaker

How it's made. Royat cordon pruning, trellising on wire 60 cm from the ground, foliar surface of about 1m. Removal of the “suckers”, leaf removal at the beginning of the summer and of course grape harvest at optimal maturity. Fermentation and maceration under pomace in concrete vat until the end of the malolactic fermentation, then maturing in “floating lid” vat (closed). Bottling during the month of June according to the lunar calendar. L’Original pairs very well with cold meats, barbecue and cheese. It's also very pleasant on its own.

Le Clos des Oliviers
RĂ©mi VandĂ´me
RĂ©mi VandĂ´me, Winemaker

A blend made with 65% Syrah and 35% Mourvèdre grown on hillside plots in the middle of scrubland and pine forests. The soil is red clay, hard limestone scree and limestone gravel. This cuvée comes from a manual harvest, grapes are destemmed and then crushed. Each grape variety is vinified separately in traditional maceration for 20 days, with punching down. Aged in barrels for one year after blending. Aging potential: 5 to 7 years. The mouth is full and the fruit is clean and persistent. Long finish. Pairs well with oven-roasted mutton or beef and all grilled meats cooked with herbes de Provence.

Calcaire
Germain Croisille
Germain Croisille, Winemaker

Farmed organically on 35 year-old vines, planted on limestone (causses). Fermented with natural yeasts, grapes are de-stemmed and macerated for 20 days, then aged 18 months in oak cask and filtered. SO2 < 10 mg/l. Aging potential in the bottle: 10 years. The fruit and the great balance of this wine allow pairings with charcuterie, meats (beef and lamb in particular), cheese (sheep) and nuts such as walnuts. It is a near perfect match with duck which is a classic in the Cahors region.

Malvazija
Sandra & Matej Bizjak
Sandra & Matej Bizjak, Winemaker

Sandra and Matej love to experiment with different grape varieties including little known native ones. However, Malvasia is arguably the best-know white wine variety in Slovenia - also used with great success in Friuli, the neighboring region of Italy. So the pressure was on, and they didn't disappoint! It's a delicate balance of lightness, fruitiness and crispness. It will pair well with any seafood, pasta and risotto.

Centaurée
Christophe Bousquet
Christophe Bousquet, Winemaker

A nutty edge to the nose, showing good complexity. The palate offers intense fruit, notes of dried peach and a fine mineral freshness balanced by taut acidity. Lush finish. The wine is crafted from a blend of 80% Bourboulenc and 20% Clairette, definitely not mainstream grape varieties for such an elegant white. Serve cold but not too much in order to enjoy the fruit. This wine goes perfectly with crustaceans, grilled fish and hard cheese such as Comté or Beaufort.

Chardox
Jeanne et Fifi
Jeanne et Fifi, Winemaker

Home Sweet home! How can Jeanne & Fifi (aka Josette et Michel) not make a Burgundian cuvée - even in the Tarn - when they are Burgundians. They purchased superb chardonnay fruits from the Macônnais, which Vincent Talmot had grown organically on 35-year-old vines planted on clay-limestone. Direct press, fermentation in stainless steel vat and 10 months aging, 50% in stainless steel vat on fine lees to keep the tension and 50% in barrels on fermentation lees to bring the buttery notes. Chardox is a great fit with white meat & fatty fish.