2013 Leon Barral l’Herault Blanc
Didier Barral has 25-hectares of biodynamically-farmed vineyards on slightly acid schist soils in which a little of everything grows. This amazing wine is produced almost entirely from Terret Blanc and Gris with a little Viognier and Roussanne. Its production goes against every conventional grain. The grapes are first pressed in the same century-old, vertical, wooden basket press that Barral uses for his red wines. This gentle pressing goes on for the better part of a day, during which time the wine is left exposed to the air without any sulfur, dry ice, nitrogen or other inert gas, or even a cover to protect it. After six or eight months in a concrete tank, the wine is aged on the fine lees for 10-12 months in well-used barrels. The result is an extraordinary white wine that has a delicious citrus-fruit, almond and peach-skin nose, a harmonious mouth of peaches, apricots, herbs, and an electric minerality.