Details:
Producer: Le Bois Dieu
Vintage: 2023
Variety: Viognier
Country: France
Region: Brionnais, Southern Rhone
Terroir: Clay, Limestone
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 12.75%
Description:
Le Bois Dieu was established by Salma Cassam Chenaï and Frédéric Thiry who in 2015 moved to the commune of Semur-en-Brionnais, an hour west of Macon on the eastern side of the Loire River, to restore an old agricultural estate and work with its plots of old gamay vines.
In addition to making wines from their own vineyard, Salma and Frédéric also make wine from fruit bought from other friends in the area, and from elsewhere in France. The fruit for this wine was grown by friend Père Benôit down south in St Hillaire d’Ozilhan, near Avignon.
100% viognier which was macerated for three weeks before pressing to steel, this is balanced and fresh albeit with a decidedly southern, sunkissed shade of glorious apricot fruit, and nice grain in the texture from the extended period on skins. In many ways resembling a southern Italian macerated wine, with a fruity and relaxed structure true to the variety, this is an easygoing and approachable Mediterranean style which is as suited to drinking as an aperitif as it is with food.
Details:
Producer: Le Bois Dieu
Vintage: 2023
Variety: Viognier
Country: France
Region: Brionnais, Southern Rhone
Terroir: Clay, Limestone
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 12.75%
Description:
Le Bois Dieu was established by Salma Cassam Chenaï and Frédéric Thiry who in 2015 moved to the commune of Semur-en-Brionnais, an hour west of Macon on the eastern side of the Loire River, to restore an old agricultural estate and work with its plots of old gamay vines.
In addition to making wines from their own vineyard, Salma and Frédéric also make wine from fruit bought from other friends in the area, and from elsewhere in France. The fruit for this wine was grown by friend Père Benôit down south in St Hillaire d’Ozilhan, near Avignon.
100% viognier which was macerated for three weeks before pressing to steel, this is balanced and fresh albeit with a decidedly southern, sunkissed shade of glorious apricot fruit, and nice grain in the texture from the extended period on skins. In many ways resembling a southern Italian macerated wine, with a fruity and relaxed structure true to the variety, this is an easygoing and approachable Mediterranean style which is as suited to drinking as an aperitif as it is with food.
