Qvevri DM 2018 La Petite Mort

¥4,950

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australia queensland

Grape variety: Durif , Mataro

Simultaneously harvested Durif (Petite Sirah) and Mataro, planted in a field cleared 54 years ago (alluvial loamy with pebbles, located near the river). Destemmed and put into Qvevri for blending. Fermentation with wild yeast (later combined with cultured yeast), skin contact with the skins in Qvevri for 182 days, aging, pressing and bottling (FreeSO223ppm). No filtering, no clarifiers.

LA PETITE MORT

"La Petite Mall" is a challenging wine project started in 2010 by Glenn and Robert, and the parent company is the winery "Bent Road" that they established in Granite Belt, Queensland in 2000. Glenn, who was a biochemist who loved French wine, decided to realize his dream of making wine with his partner, Robert, and left the company. In the year 2000, while searching for the ideal land, he fell in love with the ideal location of the Granite Belt, one of Australia's most unique wine regions. They immediately decided to purchase and planted grapes on the land from scratch. At the same time, Glenn completed his brewing studies at Charles Sturt University, while accumulating skills with the amazing energy of experiencing vintages at multiple wineries such as Cakebread Cellers (Napa), Clovely Estate (Australia), and Heritage Estate (Australia). Together with our own experience, we will steadily create our own vision. And in 2010, with the desire to "do something more challenging and interesting," he started a limited production project, La Petite Mall.
Currently, we practice sustainable farming methods in our own vineyard, which is about 3ha (including purchasing grapes from nearby vineyards). The risk of hail damage is high in the Granite Belt, where the humidity is high from January to March, so disease risk management is the first priority, but the grapes are cultivated in consideration of the natural environment as much as possible. This attitude is also common in winemaking, and the use of wild yeast fermentation (combined with cultured yeast depending on the situation), antioxidants and fining agents is kept to a minimum as long as the wine is kept clean. They are not yet well known, even in Australia, but they are sure to become a sensation in the near future.