Davoche Muti V23 NV
- Region
- France » Vin de France
- Type
- red still, dry
- Producer
- Vintage
- NV
- Grapes
- Carignan
- Alcohol
- 16
- Volume
- 750 mL
- Cellar
- 1 bottles
This is a vermouth crafted from Carignan Noir. The grapes were harvested at 14% potential alcohol, and fermentation was halted with 95% grape alcohol when 4 grams of residual sugar remained. The base wine was then aged in old oak barrels for 8 months.
Ratings
A bold character here - bell peppers chatting with spices while dark wild cherries jam in the background. Bitter herbs like wormwood and angelica together with bitter orange keep things interesting. The palate's wonderfully dry, balancing that wild cherry jam with hot pepper kicks. Props for keeping it more vinous than bitter. Cardamom and some other spices add their exotic signature to the mix.
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.