Vacqueyras Blanc, Thomas 2023

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: Named after Thomas Oui, co-founder of Labadens who is in love with Clairette grapes, he has always encouraged and helped producers to plant and vinify. Late harvest and sometimes not ready until after vinification of the red wine has started. Harvested at full ripeness; Clairette being the last one. Gentle pressing, vinification 100% in 280L barrels & in demi-muid (3 year old 500L). Bâtonnage (stirring of the lees) during the first month only to retain primary aromas. Aged in barrels on lees for 16 months. No malolactic fermentation to preserve freshness.

Named after Thomas Oui, co-founder of Labadens who is in love with Clairette grapes, he has always encouraged and helped producers to plant and vinify. Late harvest and sometimes not ready until after vinification of the red wine has started. Harvested at full ripeness; Clairette being the last one. Gentle pressing, vinification 100% in 280L barrels &amp; in demi-muid (3 year old 500L). Bâtonnage (stirring of the lees) during the first month only to retain primary aromas. Aged in barrels on lees for 16 months. No malolactic fermentation to preserve freshness. <span style="font-size: 0.875rem;">

Restrained yet intense, with citrus, white grape, fennel and lime blossom on the nose. Fresh and vibrant on the palate, developing smoky oak, ripe apple, cooked lemon and vanilla, finishing long, powerful and precise.

Fresh goat's cheese, Pork-chop, Scallops

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.