VDF Khardi Bis

Caroline Gimenez
A vibrant skin-contact wine from the Loire, crafted by Caroline Gimenez with real care and a free spirit. Grapes are hand-picked from vines worked naturally, then macerated on their skins to draw out colour, texture and personality. Expect aromas of dried apricot, quince and orange peel, lifted by a gentle herbal edge and a hint of spice. The palate is dry, lightly tannic and refreshingly saline, with plenty of grip and energy. Fermented with wild yeasts and bottled with minimal intervention, it's a brilliant match for spiced dishes, hard cheeses or charcuterie. Serve slightly chilled and let it open up.
35.70 € incl tax

-5% for 6 identical bottles

6 in stock

VDF Khardi Bis – Technical Sheet

Wine name: VDF Khardi Bis

Vintage: Non-vintage style bottling, released from recent harvests (vintage stated on the bottle)

Producer: Caroline Gimenez

Grape varieties: Cabernet Franc and Chenin Blanc, co-vinified in roughly equal parts (approximately 50% / 50%, proportions may vary slightly with the harvest)

Region: Loire Valley, France

Appellation: Vin de France

Type of vinification: Natural winemaking, whole-bunch co-fermentation of the two varieties with indigenous yeasts, no added inputs, no fining, no filtration, little to no added sulphur, ageing in used oak barrels and stainless steel before bottling

Maceration: Skin-contact (orange-style) maceration of several days to a few weeks, carried out in a gentle, infusion-like manner with light punch-downs

Colour: Bright amber to pale copper-pink, slightly hazy from the absence of filtration

Bouquet: Quince, dried apricot, blood orange zest, white flowers, a touch of red berry and sweet spice from the Cabernet Franc, with subtle herbal and saline hints

Palate: Lively and juicy attack, gentle tannic grip from the skin contact, mid-palate of orchard fruit, citrus peel and a chalky texture, long saline and lightly bitter finish, fresh low-sulphur profile

Alcohol content: Approximately 12% vol.

Soils: Loire Valley terroir of tuffeau limestone, clay-limestone and sandy-flint sub-soils

Farming: Organic practices, manual harvesting, low yields, no synthetic treatments in the vineyard

Ageing potential: 3 to 5 years from the vintage, best enjoyed within the first years for its freshness

Food pairing: Roast poultry, grilled vegetables, Moroccan tagines, spiced lentil dishes, charcuterie, hard sheep's cheeses, aged Comté and sushi with soy

Serving temperature: 12 to 14 °C, decanting or opening an hour ahead recommended