Davoche Peychourigue 2023
- Region
- France » Vin de France
- Type
- white still, dry
- Producer
- Vintage
- 2023
- Grapes
- Macabeo
- Alcohol
- 13
- Volume
- 750 mL
- Cellar
- 1 bottles
This wine is crafted from Macabeu sourced from our 80-year-old home block vineyard. The grapes underwent a 12-hour foot-stomped maceration before being gently pressed in a basket press. The wine was then aged for 12 months in a mix of old and one-year-old barrels.
Ratings
More outgoing than its sibling, showing off a captivating nose that's like a coastal picnic - bruised and grilled yellow fruits meeting sea breeze. Salted nuts, honey and fresh herbs complete the picture. The palate goes full-on maritime with a sardine-like salinity. While the acidity's playing it safe (drink now, folks), there's plenty to love in the fruit and those slightly grainy tannins.
About Producer
Tess Davison and Charles Ripoche's winemaking journey as Davoche Wines began in 2021 with a simple yet ambitious plan. They started with their négociant range, Clafoutis, working closely with trusted growers while simultaneously laying the groundwork for their own venture. Their patience paid off - they now tend to 2.5 hectares of heritage vines in Cassagnes, a windswept corner of Roussillon where the sun seems to have a special relationship with the soil.
Their backgrounds read like a gastronomic adventure novel. Tess, an Australian native, earned her stripes in some of Europe's most prestigious kitchens - Noma, Mugaritz, and Le Manoir - before trading her chef's knife for pruning shears and diving into oenology. Meanwhile, Charles, born and bred in the Loire Valley, learned his craft under wine world heavyweights: Antoine Foucault of Domaine du Collier (whose father Charly made Clos Rougeard legendary) and Cyril Fhal of Clos du Rouge Gorge. Their paths crossed at Felton Road in New Zealand - because sometimes the wine world has a sense of humour about bringing people together.
Now settled in southern France, they've embraced a philosophy that's both old-school and forward-thinking. Their approach to farming is hands-on and thoughtful - they're planting carob trees for nitrogen fixation, adding strawberry and peach trees for diversity, and creating homes for everything from bees to bats. They work biodynamically, making low-to-no sulfite, unfiltered wines with short macerations - a technique they picked up from their mentor Cyril Fhal.