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Brutal!!! Whole-cluster, four day maceration. White and red grapes are co-fermented. The wine is then pressed and racked into fiberglass for fermentation and aging. No sulpher added to this wine.
The vineyards are worked naturally without any chemical aids. Tom is certified organic by Ecocert and uses biodynamic techniques such as Preparation 500 and various plant fermentations to activate and nourish his soils. Whites are whole-bunch basket-pressed, the first half of which is done by foot. No sulphur is used until after malolactic fermentations are finished. Aging can be quite lengthy with the Matassa Blanc (old vine Grenache Gris and Maccabeu) spending 18 months in demi-muid, none new since 2007. Reds are whole-bunch ferments with one pigeage (by foot of course) in the beginning to get some juice out and start a natural fermention. They are usually pressed off half-way through fermenting and finish their sugar in old demi-muid where they also go through malo and are aged from 18 - 24 months. Some wines are filtered, but non are fined. Other than Matassa Blanc and Matassa Rouge, the cuvées are named after their lieu-dit.
Tom's vines are incredibly low yielding, giving the wines gorgeous concentration and minerality. These are true wines of terroir that could not be reproduced anywhere else.
Denny & Katie
Your friendly neighborhood wine shop and tiny bar, focused on small production wines and conservas. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
Visit us to shop and hang in person or order online for quick and easy pick up.
210 EAST VERMILION STREET LAFAYETTE, LA 70501
Friday & Saturday
Closed Sunday & Monday