L'ÉTRANGÈRE WINES
Photo credit Audrey-Eve Beauchamp
L'Étrangère
...et ses étranges
Vintage: 2024
Where: Bruno Duchêne, Banyuls-sur-Mer, Roussillon, France
Grape varieties: 50% Grenache Noir, 50% Carignan from Philippe Wies, Domaine la Petite Baigneuse, Maury, France
Alcohol by volume: 12,99%
Vineyards: Grenache North oriented vineyard ( 44 years old vines) & Carignan South-East orientation (100+ years old vines), Grenache South oriented vineyard (45 years old vines), biodynamic agriculture no certification.
Soil: Schist (Grenache), Marl/Schist (Carignan)
Harvest: by hands in small cases by friends on Saturday 24/08/31 leaf day.
Winemaking: The grapes entered the cellar Saturday 24/08/31, and get to cool down in the fridge during the night. On Sunday 25/09/01 flower day, we processed the grapes in Millefeuille style in the truncated cone-shaped barrel for fermentation. Some layers of desteammed grapes with the old basket, some layers are whole clusters. Seb is doing the pigeage to make sure we can fit everything!
Décuvé (to remove grapes from the VAT) 24/09/11
Fermentation end on 24/09/17.
Than the juice was split between a Burgundy barrel 220L & Stainless steel vat 270L.
Racking and assembly on 25/04/23.
Bottled on 25/05/21, flower day
No fining, no filtration.
Quantity: 630 bottles and 6 Magnums
Format: 750ml / 1500ml
Sulfite: no sulfite added
AVAILABLE
AVAILABLE
Ausländerin II
L'Étrangère
Vintage: 2023
Where: Weingut Staffelter Hof, Kröv, Mosel Valley, Germany
Grape variety: 100% Riesling
Alcohol by volume: 11,15%
Vineyards: Steffensberg vineyard, Paradisio vineyard, Letterlay (S-W orientation). Organic viticulture.
Soil: Grey Slates
Harvest: by hands in small cases on Friday 23/10/06, flower day.
Riesling - Steffensberg vineyard, completed with 6 cases from Paradisio vineyard, and a few cases from Letterlay vineyard.
Winemaking: The grapes where put in the fridge container to cool down during the night. Saturday 23/10/07 crushing by feet (foulage au pied). Skin contact for 5h for Bin #1 and #2 and 8h for Bin #3. Press with small vertical pneumatic press.
Racking (débourbage) on 23/10/09.
Transfer 500L in barrel on 23/10/14 and around 300L in stainless steel tank.
Bottling on 24/05/17, fruit day.
No fining, no filtration.
Quantity: 1005 bottles and 10 Magnums
Format: 750ml / 1500ml
Sulfite: 10mg/L added before bottling
Ausländerin
L'Étrangère
Vintage: 2022
Where: Weingut MG vom Sol, Hohenruppersdorf, Weinviertel, Austria
Grape variety: 100% Grüner Veltliner
Alcohol by volume: 12,0%
Vineyards: Eben vineyard (40+ years old vines) & Staatz vineyard, biodynamic agriculture no certification.
Soil: Eben vineyard - loam
Harvest: by hands in small cases.
Grüner Veltliner - Eben vineyard 22/10/06, flower day; Grüner Veltliner - Staatz vineyard 22/10/07 to 22/10/09, flower, leaf, fruit days.
Winemaking: Eben grapes entered the cellar on Thursday 22/10/06, and get to cool down until Saturday 22/10/08. On 22/10/09 I destemmed by hand 3 buckets of the most perfect berries, that I put on the side. The grapes were pressed on 22/10/08 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 22/11/09. 22/12/09 the barrel was top up with the juice from Staatz vineyard.
End of August racking. Beginning of November second racking.
Bottled on 23/02/26, root day.
No fining, no filtration.
Quantity: 806 bottles
Format: 750ml
Sulfite: 20mg/L added before bottling
SOLD OUT - SOLD OUT -SOLD OUT
SOLD OUT - SOLD OUT -SOLD OUT
Tujka
L'Étrangère
Photo credit Rachel Cheng
Vintage: 2021
Where: Burja Estate, Podnanos, Vipava Valley, Slovenia
Grape varieties: Malvazjia, Laski Rizling, Rebula, Vitoska
Alcohol by volume: 13,4%
Vineyards: Malvazjia - Zemono, Laski Rizling - Ravno Brdo and Golavna, Rebula - Golavna, Vitoska- Golavna, biodynamic agriculture.
Soil: Flysch (alternation of marlstone, sandstone, breccia and conglomerate)
Harvest: by hands in small cases.
Malvazjia 21/09/18, flower day; Laski Rizling 21/09/22, Rebula, Vitoska, Laski Rizling 21/09/24, fruit day
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 21/10/15, decanted one day in Stainless steel and plastic containers and put into Dame-Jeannes. Transferred in Slovenian clay amphora (320L) on 22/01/10. No fining, no filtration.
Quantity: 359 bottles, bottled on 22/11/03, flower day
Format: 750ml
Sulfite: 5mg/L added before bottling
SOLD OUT - SOLD OUT -SOLD OUT
La Extranjera
L'Étrangère
Vintage: 2020
Where: Microbio Wines, Nieva, Segovia, Spain
Grape varieties: 35% Syrah + Field blend of old red grapes vines inter-planted between the Verdejo vines (Garnacha, Cinsault, Carignan, Tempranillo, Mencía, etc.)
Alcohol by volume: 12,5%
Vineyard: biodynamic agriculture.
Soil: Sand mixte with pebbles, limestone, clay...
Harvest: beginning of September, by hands in small cases
Winemaking: first ⅓ slightly crushed, whole clusters, second ⅓ destemmed by hands, last ⅓ mainly Syrah whole clusters. Spontaneous fermentation. Semi-carbonic maceration. Pressed on 20/09/25 by foot. Racked once. No fining, no filtration.
Quantity: 130 bottles, bottled on 20/10/23, fruit day
Format: 750ml
Sulfite: no sulfites added.
