Tasting Notes: After settling in the family barn belonging to his great-uncle, a farmer, Jérôme François created Uncle Charles' barn. The estate was thus born in early 2014 in Ostheim. No less than a dozen grape varieties to express, beyond the diversity of their character, the true identity of the terroir that gives them life: a rare Alsace white, with a complexity and minerality that appeals to wine lovers.
Tasting Notes: Pale ruby red, with reflections between pink and orange. The nose offers a pleasant fruity bouquet, among which emerge notes of ripe cherry, rose petals, flowers and orange peel, spices, mushrooms and wet stone. On the palate, all elements are in proportion, with a linear, fruity sip and calibrated acidity.
Tasting Notes: The dress is golden, brilliant. The nose is expressive, on white fruits roasted with butter, marzipan and spices. The palate is quite fascinating, as much by its dynamics as its texture: it goes (very) straight, without resorting to acidity. The famous "invisible thread" is at work. And at the same time, one gets acquainted with a very soft matter, with a soft touch, in a very Meyer style airy spirit. The whole thing is dazzlingly fresh, overwhelming, even. The finish is just as fresh, finely chewed, with the return of white fruits roasted in butter, embellished with spices that linger for a long time.
Tasting Notes: This cuvée benefits from a whole bunch maceration of 3 weeks. The wine is aged in old barrels for 4 months. This bottle is capped because it has residual sugar left that could have recreated a fermentation that did not take place. The nose is frank with aromas of spices, honey, liquor and exotic fruits. The attack is on sugar followed by a touch of acidity then a very hot side (alcoholic), a touch of bitterness and tannins that lead to a warm and sweet aftertaste.
Tasting Notes: Rodern, north of Riquewihr, is one of the few villages in Alsace to be recognized for its Pinot Noir. Jérôme François, on his young estate created in 2014, cultivates there in the most natural way possible - work with horses, biodynamic cultivation - an old vine of 60 years: a red wine raised "à la bourguignonne", juicy, intense and deep, very "terroir".
Tasting Notes: Semi-carbonic maceration of 1 month, ageing in 10 year old barrels for one month. The nose is frank with aromas of yellow fruits, spices and a light touch of fir buds. In mouth, the attack is on the freshness followed by supple tannins (orange wine), a touch of bitterness with to finish a fruity and fresh sensation.
Tasting Notes: Direct pressing, ageing in old barrels for 4 months. This bottle is capped because it has residual sugar left that could have recreated a fermentation that did not take place. The nose is open on aromas of cherry flowers and fresh bread. The attack is on sugar, followed by a fresh acidity. The mid-palate brings back a sour/bitter balance to finish with a persistent acidity.
Tasting Notes: Maceration destemmed 3 days, stainless steel bottled during fermentation. The nose is very fruity with ripe red fruits, even candied. The attack is pearly and sweet with some tannins in the middle of the mouth. Final on sugar with a fine acidity and a clear presence of red fruits.
Tasting Notes: The nose is buttery, lemony, fine and elegant. The mouth is tonic, full of energy, tense, very dynamic. A fine bubbled crémant that can be served as an aperitif but also with oysters, seafood, raw or grilled fish.
Tasting Notes: Even more depth and finesse than the "classic" Pinot; a must! A cuvée that is particularly appreciated after two years of bottle age in our cellar ... But which is already proving to be very good right now!