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$57
Nicolas Carmarans makes this natural Chenin Blanc in IGP Aveyron, in the hills of southwest France, after leaving his Paris wine bar. From steep terraces and barrel aged with minimal intervention, it is a fresh, textured white of green apple, lemon, pear and beeswax.
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Description
Nicolas Carmarans left his Paris wine bar to make natural wine in Aveyron, in the Occitanie hills of southwest France, working under the local IGP Aveyron. This white is a varietal Chenin Blanc grown on steep, hard-to-reach terraces. The upland site, with its granite and schist soils and cool nights, keeps the naturally high-acid Chenin fresh and taut, and the low 11.5 percent alcohol reflects that cool, marginal climate. The wine is farmed organically and made as a natural wine, fermented with native yeasts, aged in barrel and bottled with little or no added sulphur. Rather than lending obvious oak, the barrel provides slow oxygen exchange and lees contact that build a textured, savoury palate while the fruit and acidity stay in front. The colour is bright gold, often faintly hazy from being unfiltered. The nose shows green apple, lemon, pear and white flowers over a waxy, beeswax note. The palate is dry and lively, with high acidity, a gently textured mid-palate and a long, mineral, faintly saline finish. Serve at 10 to 12 degrees.
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