Escartefigue Rouge 2022

Thomas and Fanny's journey began in Toulouse, where they both studied agronomy and oenology, forming a strong bond that extended beyond wine to a shared love for trekking and surfing. The idea of making wine together came to life in 2010 when Fanny, visiting the Rhône Valley with her family, joined Thomas, who was already consulting with winegrowers in Ventoux and Vacqueyras. Captivated by the area’s potential, they founded Labadens, firmly believing in the exceptional quality of the clay-limestone soils, the continental climate, and the outstanding fruit that the region offers. Their mission has remained clear from the outset: to craft balanced, high-quality wines without the use of chemicals in either the vineyard or the winery. All of their vineyards are either certified organic or farmed organically, with certification expected in the coming year. They ferment using indigenous yeasts and add minimal sulphur, ensuring a natural expression of the terroir. For red wines, traditional concrete vats are used, while the Escartefigue wines stand out for their modern, refreshing approach to the Rhône. These wines are produced without oak, with the red undergoing semi-carbonic maceration, resulting in wines that are vibrant, fresh, and true to the essence of the region. Winemaking Detail: Grapes are vinified separately with a first vat of 100% of the Merlot, a 2nd vat of Grenache & Cinsault harvested slightly under-ripe for crispness and vinified together, and a third vat of Grenache & Syrah. Macerations are short, with a week without crushing the grapes to give a slight carbonic maceration effect, followed by fermentation at between 18 and 20 degrees Celsius, cool enough for reds to retain as much fresh fruit as possible. Tannins are extracted as little as possible, with just a few pump-overs, to retain maximum suppleness and crispness.

Grapes are vinified separately with a first vat of 100% of the Merlot, a 2nd vat of Grenache & Cinsault harvested slightly under-ripe for crispness and vinified together, and a third vat of Grenache & Syrah. Macerations are short, with a week without crushing the grapes to give a slight carbonic maceration effect, followed by fermentation at between 18 and 20 degrees Celsius, cool enough for reds to retain as much fresh fruit as possible. Tannins are extracted as little as possible, with just a few pump-overs, to retain maximum suppleness and crispness.

Cool carbonic maceration with a light extraction leads to blackcurrent, ripe cherry and blueberry. Good retention of fruit coming through. The tannins are delicate and soft and with the low alcohol this makes for a light-bodied, very drinkable red! A touch of iron and pepper on the finish.

Margherita, Passata, Roast chicken

Ventoux AOC is an exciting area in the south-eastern region of the Rhone, where wines are produced in 51 communes along the lower slopes of the Ventoux Mountain, as part of the Vaucluse Mountains. Typically, Ventoux has been seen as somewhere to get fantastic value Rhone blends, predominantly using Grenache, Syrah and Mourvèdre. Ventoux wines are distinctive not because of the soil, as with so many French wines, but because of the climate. The days are some of the hottest in the region, and yet the nights are some of the coldest, resulting in grapes being picked much later than its more famous counterpart, Chateauneuf-du-Pape. Harvest is more often than not well into October, so the grapes are cooler and have a much longer time to develop flavours.