2023
Picpoul
Harvest is a careful decision made by carefully monitoring the ripeness over weeks of sampling and tasti ng. Hand harvested, whole cluster pressed to stainless steel tanks. Cool fermentati on to preserve aromati cs and complexity.
Wines
" Crafted with vision, rooted in place—each bottle is a taste of discovery. "
2023
Le Cigare Blanc
Grapes were picked early to preserve acidity, then lightly pressed, with the juice settling for 3 days. The juice was then fermented in stainless steel and aged on the lees (spent yeast) for 4 months. Malolactic fermentation was prevented to preserve the wine’s natural acidity.
2023
Vin Gris de Cigare
“There is a great synergy between the principal cépages in the ’23 Vin Gris. Grenache in this relatively cool vintage provides the usual olfactorily suspects: wild strawberry, peach, guava and rhubarb and a very discreet scent of white pepper with Cinsault furnishing the elegant candied cherry topnote that chromatically sits atop its vitaceous conjugate. (Mourvedre, at its near homeopathic level, contributes a useful background earthy note.) We have continued the post-fermentation practice of leaving the wine on its lees to great effect; the wine has a wonderful creaminess and length on the palate in virtue of this enlightened practice.”
2023
Le Cigare Volant
“The fruit is carefully selected to ensure its full potential of ripeness with balanced chemistry, and as usual for Cigare, Grenache is the star of the show. As we all know, Grenache grown in relatively cool sites in coastal California has a growing season long enough for it to create the spicy, peppery quality that we love so much and expect to taste in Cigare. We included, as is our wont, some wonderful Cinsault, a rather plump and juicy grape, which was signee to a fare-thee0well, to increase the concentration of this lightly colored and structured grape. The wine was aged in stainless steel tank and bottled ten months after harvest to preserve freshness and vibrancy.”
2023
Le Cigare Orange
Each variety is picked separately at low brix and good natural acidity. Destemmed and fermented at cool temperatures in both rotary and stainless steel closed top tanks. The average time of skin contact is 14-16 days before pressing into stainless steel. The wine is kept cold and only minimal sulfur is added before bottling.
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