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bitter edge that keeps the palate alive
Planted in 2000 in the cooler reaches of Yakima Valley
mushroom pasta
more about nuance than power
clean farming and stainless steel vinification that preserves the terroir’s pure mineral edge
Domaine de Sulauze, Vin de France Charbonnieres Rouge, 2023 SO031726 Luigi Einaudi bitter edge that keeps theSulauze's Charbonnires channels Syrah through a low intervention lens: hand harvested grapes undergo cool maceration for 15 days after a partial carbonic maceration in concrete. Fermentation is wild, aging minimal (Syrah ages in demi muids), and sulfur is added only at bottling in volcanic form. The result is a wine of purity and restraint, built on the biodynamic farming of the estate's 29 hectares. This is modern Provence done with respect for the
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