No added sulphur

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Richard is much more prepared to try different wines than I am. Recent Sunday tastings have involved organic and biodynamic wines from France in particular and this was another of those. Tout Nature Sans Soufre Ajoute (transl. Totally Natural No Added Sulphur) by Xavier and Mathieu Ledogar is a wine from the Languedoc, classed as a Vin de France – the lowest classification. Vintage 2014, it’s a blend of Carignan, Grenache and Mourvedre and has 14.5% abv.

That’s the intellectual part dealt with – how did it fare sensually?

Opaque (fine sediment) with a slightly purple/red rim, it had a high viscosity and was an intense colour. The nose was pure, with no varietal qualities and very slightly oxidised. Considering it had been opened only the day before – as well as having 14.5% abv. – perhaps the lack of stabilising sulphur means it ages prematurely. Highly tannic and fresh fruit notes of unripe plums and damsons, it had that fresh quality which shone through the oxidised notes. This freshness is the hallmark, to me, of organic wines.

Whether it’s worth the price paid, I’m not so sure.

[Richard: we often talk about wine tasting better on day 2 – this one tasted worse, despite vacuum sealing and storing in the fridge, although there was no change three days on from that. So Geoff didn’t taste it at it’s best. On opening it was fruity, vibrant and quite complex. An enticing wine which Angie really liked. Value is a always problem with natural wines – they are invariably more expensive – this was £20 (Buon Vino) – and, as Geoff suggests, you could do better for the money, although I’m glad I tried it.]

 

 

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