Davoche La Sardiniere 2023
- Region
- France » Vin de France
- Type
- white still, dry
- Producer
- Vintage
- 2023
- Grapes
- Grenache blanc
- Alcohol
- 12
- Volume
- 750 mL
- Cellar
- 1 bottles
This wine is a direct press of Grenache Blanc from 14-year-old vineyard, planted entirely on schist slate soil. The grapes were gently pressed in a basket press before being transferred to barrels for 12 months of ageing. The barrels consist predominantly of new oak.
As the name suggests, this wine showcases a strikingly mineral profile, complemented by herbal and medicinal notes. Its vibrant acidity provides a precise, linear structure, leading to an exceptionally long finish with subtle touches of toasty oak.
Ratings
A maritime charm hits you right away - imagine sardines lounging in a garden of herbs, with yellow fruits scattered around. Then nuts show up to the party, bringing along their friend lemon. The structure is like a well-tailored suit, salty but elegant, with tannins playing their part without stealing the show. It's a marathon runner, not a sprinter - long finish that keeps you coming back for more.
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.