Maxime François Laurent, son of Michèle Aubery-Laurent, makes two red
Cotes du Rhone wines; Il fait soif and Pourpre. He purchases the grapes
from his uncle, keeping a close eye on the vineyard with particular
attention to the yields (never more than 35hl/a) and the treatments
(which are organic). Both the wines are 100% Grenache with the Pourpre from gnarly specimens
between 50 and 80 years old. Limestone soils confer freshness and
delicacy one would normally not expect from the southern Rhone.
Fermentation is by wild yeasts only at 25 degrees with regular pigeage
and only 1g/litre sulphur added after the malo. The Pourpre is dark purple and is more textural; there is the
flavour of red grape juice but also the skins beautifully combined with
ripe tannins. These natural wines won’t frighten the horses and those
cynical gainsayers who believe that wild yeast ferments and minimal
sulphur inevitably leads to death-by-funk.
