{"title":"Aromatic and Textural","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWhite grapes, a little skin time and a whole lot of character. Expect fragrant aromatics, layers of texture, gentle tannins and flavours that go beyond the usual. A little different, in the best possible way. \u003c\/p\u003e","products":[{"product_id":"le-temps-des-cerises-peur-du-rouge-2021","title":"Le Temps des Cerises Peur du Rouge 2021","description":"\u003cp\u003eLanguedoc \/\/ France\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eAxel Prufer and his magic! Chardonnay from his vineyard that is dotted with large limestone rocks and pulled together with a bit of Clairette from a friend's vineyard. Macerated for just 5 days yet so much personality shines through. \u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":4473924},\"15\":\"Arial\",\"16\":12}' data-sheets-value='{\"1\":2,\"2\":\"A wine for those who “fear” red, generous and complex Chardonnay from Axel’s vineyard that is dotted with large limestone rocks and pulled together with some Clairette from a friends vineyard. The grapes were macerated for just five days and yet so much personality shines through. A wine made by a dreamer - a mind in the breeze. Axel Prüfer was born and raised in East Germany but moved to France as a young man to take up a career in wine making. Based in the mountains behind Beziers he has been described as a ‘darling of the natural wine bar movement’. He is a quiet, thoughtful and engaging young winemaker who is totally committed to producing non-interventionist wines. 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The winery is housed in a large hangar, and the various vats and casks stand side by side with old vintage cars. Olivier used to work in the car industry and his passion still haunts the place. The idea of the three friends is to vinify grapes from all over France to produce a multitude of cuvées ofnatural wine. It has to be said that these three are great lovers of these wines. 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Here the grapes macerated for a couple of days, before being pressed straight to barrel for four years of ageing without topping up. Time and oxygen have rendered a remarkably savoury, complex wine that is all salt, earth and spice. 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