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Unau - Percheron 184 - Mourvedre Blanc 2021
Description
UNAU is named after the female horse at the Fons-Sanatis estate – she is from the Percheron breed. 184 is the size in centimeters of the horse’s withers. Unau is 13 years old. The bottle is from the southwest of France – the cork from Roussillon and the labels are made of vine-plant leaves and stems. There is no use of foil in our packaging – we believe the container should be as environmentally conscious as the content. Changing the world one bottle at the time!
The light sediments in suspension in the bottle is completely normal for a natural and unfiltered wine. All packaging components are being made locally (within a 60 Kilometers radius around the estate). We recommend consuming Unau with grilled chicken & ratatouille – any grilled veggies really. Aging is up to 18 months.
Tasting notes
Displays Verbena and Jasmine flowers on the nose as well as pear and apple tart notes. The wine is creamy and mouth filling with a very savory palate and somewhat a salty/saline finish (ocean breeze). Unau is to be paired with hard cheese/goat cheese as well as spicy dishes.
Terroir
The Unau parcel is in the northern part of the Saint Jean de Fos village – a tiny single plotof 6 acres with vine-plants averaging 65 years old and a low yield giving us the right balance between concentration and minerality. The harvest happened on August 21st – all by hand. The grapes are directly pressed to extract its white juice – we only use indigenous yeasts naturally present on the skin of the grapes. We are non-interventionist in the viticultural approach.
Vinification
Vinification made with wine grower: Benoit Braujou from Fons-Sanatis in Saint Jean de Fos (Terrasse du Larzac- Herault) The viticulture is entirely conducted by horses, without any chemical treatments. There is no addition of sulfites in the vineyard or in the wines – There is no filtration and no addition of yeast UNAU is as natural as wines can get. The vinification is conducted in cone shape vats made of white oak (neutral oak) the idea is not to temper with the Terroir – to let Nature express itself – the malolactic fermentation is partial and stops after one month by itself naturally – we let the wine rest 6 months before releasing them which keeps it stabilized and ensures consistency.
