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L'ÉTRANGÈRE WINES

Photo credit Audrey-Eve Beauchamp
RIDING THE BARREL.HEIC

COMING SOON

Ausländerin II
L'Étrangère

Vintage: 2023

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Where: Weingut Staffelter Hof, Kröv, Mosel Valley, Germany

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Grape variety: 100% Riesling

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Alcohol by volume: 11,15%

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Vineyards:  Steffensberg vineyard, Paradisio vineyard, Letterlay (S-W orientation). Organic viticulture.

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Soil: Grey Slates

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Harvest: by hands in small cases on Friday 10/06/23, flower day.

Riesling - Steffensberg vineyard (grey slates), completed with 6 cases from Paradisio vineyard, and a few cases from Letterlay (S-W orientation, grey slates).

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Winemaking: The grapes where put in the fridge container to cool down during the night. Saturday 10/07/23 crushing by feet (foulage au pied). Ski contact for 5h for Bin #1 and #2 and 8h for Bin #3. Press with small vertical pneumatic press.

Racking (débourbage) on 10/09/23.

Transfer 500L in barrel on 10/14/23 and around 300L in stainless steel tank.

No fining, no filtration. 

Bottling on 05/17/24, fruit day.

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Quantity: 1005 bottles and 10 Magnums, bottled on 02/26/24, flower day

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Format: 750ml / 1000ml

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Sulfite: 10mg/L added before bottling

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COMING SOON

Ausländerin
L'Étrangère

Vintage: 2022

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Where: Weingut MG vom Sol, Hohenruppersdorf, Weinviertel, Austria

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Grape variety: 100% Grüner Veltliner

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Alcohol by volume: 12,0%

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Vineyards:  Eben vineyard (40+ years old vines) & Staatz vineyard, biodynamic agriculture no certification.

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Soil: Eben vineyard - loam

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Harvest: by hands in small cases.

Grüner Veltliner - Eben vineyard 10/06/22, flower day; Grüner Veltliner - Staatz vineyard 10/07/22 to 10/09/22, flower, leaf, fruit days.

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Winemaking: Eben grapes entered the cellar on Thursday 0/06/22, and get to cool down until Saturday 10/08/22. On 10/09/22 I destemmed by hand 3 buckets of the most perfect berries, that I put on the side. The grapes were pressed on 10/08/22 with a big vertical press and directly put by gravity in a 700L barrel. Then, the 3 buckets of round berries were added on top of the juice on 11/09/22. 12/09/22 the barrel was top up with the juice from Staatz vineyard.

End of August racking. Beginning of November second racking.

Bottled on 02/26/23, root day.

No fining, no filtration. 

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Quantity: 806 bottles, bottled on 02/26/24, flower day

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Format: 750ml

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Sulfite: 20mg/L added before bottling

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SOLD OUT - SOLD OUT -SOLD OUT

Tujka
L'Étrangère

Photo credit Rachel Cheng

Vintage: 2021

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Where: Burja Estate, Podnanos, Vipava Valley, Slovenia

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Grape varieties: Malvazjia, Laski Rizling, Rebula, Vitoska

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Alcohol by volume: 13,4%

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Vineyards: Malvazjia - Zemono, Laski Rizling - Ravno Brdo and Golavna, Rebula - Golavna, Vitoska- Golavna, biodynamic agriculture.

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Soil: Flysch (alternation of marlstone, sandstone, breccia and conglomerate)

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Harvest: by hands in small cases.

Malvazjia 09/18/21, flower day; Laski Rizling 09/22/21, Rebula, Vitoska, Laski Rizling 09/24/21, fruit day

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Winemaking: Malvazjia 2 days in the fridge, whole clusters + 30% destemmed for pied de cuve . Laski Rizling 2 days in the fridge, 15% destemmed. Vitoska and Rebula whole clusters. Maceration on skin for 3-4 weeks with daily punch down (pigeage). 

Pressed 10/15/21, decanted one day in Stainless steel and plastic containers and put into Dame-Jeannes. Transferred in Slovenian clay amphora (320L) on 01/10/22. No fining, no filtration. 

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Quantity: 359 bottles, bottled on 11/03/22, flower day

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Format: 750ml

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Sulfite: 5mg/L added before bottling

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SOLD OUT - SOLD OUT -SOLD OUT

La Extranjera
L'Étrangère

Vintage: 2020

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Where: Microbio Wines, Nieva, Segovia, Spain

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Grape varieties: 35% Syrah + Field blend of old red grapes vines inter-planted  between the Verdejo vines (Garnacha, Cinsault, Carignan, Tempranillo, Mencía, etc.) 

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Alcohol by volume: 12,5%

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Vineyard: biodynamic agriculture.

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Soil: Sand mixte with pebbles, limestone,  clay...

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Harvest: beginning of September, by hands in small cases

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Winemaking: first â…“ slightly crushed, whole clusters, second â…“ destemmed by hands, last â…“ mainly Syrah whole clusters. Spontaneous fermentation. Semi-carbonic maceration. Pressed on 09/25/20 by foot. Racked once. No fining, no filtration. 

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Quantity: 130 bottles, bottled on 10/23/20, fruit day

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Format: 750ml

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Sulfite: no sulfites added.

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