VDF Malgré Tout Rouge Domaine des Dolomies

Picture of VDF Malgré Tout Rouge

Fiche Technique

Color
Red
Format
Magnum 150cl
Year
2021
Crafted in the Jura by Céline Gormally and Steve Gormally at their organic estate, this red is all about easy pleasure. Grown on limestone-rich soils around Passenans, the vines are tended without chemicals, hand-harvested and vinified with minimal intervention: whole-bunch fermentation, native yeasts and barely a touch of sulphur. In the glass, you'll find bright crunchy red fruit, raspberry and cherry, a whisper of pepper and a light, silky texture that begs for a second glass. Serve it slightly chilled with charcuterie, roast chicken or a simple mushroom risotto. Honest, juicy and beautifully drinkable, it's the kind of bottle you'll want on repeat.
71.40 € incl tax

-5% for 6 identical bottles

3 in stock

Wine name: VDF Malgré Tout Rouge

Vintage: 2021

Producer: Domaine des Dolomies (Céline Gormally, Passenans)

Grape varieties: Pinot Noir, Trousseau and Poulsard, blended in roughly equal parts depending on the vintage (around one third each)

Region: Jura, eastern France

Appellation: Vin de France

Winemaking: Natural, low-intervention approach, hand-harvested whole bunches, spontaneous fermentation with indigenous yeasts, no added sulphur or a minimal dose at bottling, no fining, no filtration, ageing in old oak foudres and barrels for several months

Maceration: Semi-carbonic style maceration of whole clusters over roughly 10 to 15 days, gentle infusion with few pump-overs to preserve freshness

Colour: Bright translucent ruby with light garnet reflections

Nose: Red cherry, wild strawberry and redcurrant, with hints of rose petal, peppery spice and a light earthy, undergrowth note

Palate: Light to medium-bodied, juicy and digestible, silky fine-grained tannins, crunchy red fruit, saline mineral finish with lively acidity

Alcohol content: 12% vol approximately

Soils: Grey and blue marls with limestone scree, typical of the Jura slopes around Passenans

Farming: Certified organic, worked with biodynamic practices, ploughed soils, no synthetic treatments

Ageing potential: 3 to 6 years from the vintage, at its best between 2023 and 2027

Food pairing: Roast poultry, charcuterie, Comté cheese, mushroom dishes, grilled pork, Morteau sausage or simply a plate of cured ham

Serving temperature: 14 to 15 °C, lightly chilled

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