Domaine Arsac
What a pleasure it is to work with 4th generation grape growers and wine makers Sebastien and Dimitri Arsac from the little town of Saint Jean Le Centenier in the Ardeche. When we first met Sebastien at Raw Wine in 2018, we immediately sensed that he makes the type of wines we seek to represent. Hailing from the northern sector of the Southern Rhone, on the right bank of the river, the wines of Domaine Arsac have the intensity and density that we appreciate from the Rhone, without being at all ponderous. Sebastien and Dimitri farm their 14 hectare estate organically, while practicing biodynamic viticulture with the goal of becoming certified in 2 years. Their vineyards benefit from an average elevation of 380 meters, which lengthens their growing season and produces brighter wines. Special attention has been paid to the diverse soils of the area with Chardonnay, Viognier, and Sauvignon Blanc on clay/limestone soils and Pinot Noir, Syrah, and Grenache on the volcanic hillsides.
In the cellar, vinification is a simple process with hand picked and sorted bunches entering the winery to ferment with native yeasts in cement tanks. Aging occurs in tank for most of the wines, and some of the reds are aged in barrel. Bottled with a minimum of sulfur and without fining, the wines blend the ripe fruit character of the region with the freshness of their unique soils.
Website: facebook.com/domainearsac/
In the cellar, vinification is a simple process with hand picked and sorted bunches entering the winery to ferment with native yeasts in cement tanks. Aging occurs in tank for most of the wines, and some of the reds are aged in barrel. Bottled with a minimum of sulfur and without fining, the wines blend the ripe fruit character of the region with the freshness of their unique soils.
Website: facebook.com/domainearsac/
La Petite Chaumette IGP Coteaux de l’Ardeche
A short period of skin contact brings out the fruit in this 100% Chardonnay made without the influence of oak barrels. Native yeast fermentation and 6 months on the lees in concrete tank adds complexity and density without diminishing the wine’s inherent minerality.
Shelf Talker
A short period of skin contact brings out the fruit in this 100% Chardonnay made without the influence of oak barrels. Native yeast fermentation and 6 months on the lees in concrete tank adds complexity and density without diminishing the wine’s inherent minerality.
Shelf Talker
Les Amandieres IGP Coteaux de l'Ardeche
100% Viognier planted on limestone soils is pressed directly to concrete eggs where it ferments with native yeasts. Ages 6 months on the lees in the same concrete eggs. Bottled with minimum sulfur.
Shelf Talker
100% Viognier planted on limestone soils is pressed directly to concrete eggs where it ferments with native yeasts. Ages 6 months on the lees in the same concrete eggs. Bottled with minimum sulfur.
Shelf Talker
La Chaumette Rose IGP Coteaux de l’Ardeche
A light rose produced from the direct press juice of early morning harvested fruit (75% Grenache Noir, 20% Syrah, 5% Viognier). Vinfication with native yeasts and aging in concrete eggs allows for extended contact with the lees to round out the fruit while maintaining tension in the wine. A splash of Viognier adds additional textural and aromatic complexity.
Shelf Talker
A light rose produced from the direct press juice of early morning harvested fruit (75% Grenache Noir, 20% Syrah, 5% Viognier). Vinfication with native yeasts and aging in concrete eggs allows for extended contact with the lees to round out the fruit while maintaining tension in the wine. A splash of Viognier adds additional textural and aromatic complexity.
Shelf Talker
Pop Color, Vin de France
100% Sauvignon Blanc from volcanic soils fermented on skins for 30 days in amphora. Aged in amphora for 8 months. Bottled unfined, unfiltered, and with minimal sulfur addition at bottling.
100% Sauvignon Blanc from volcanic soils fermented on skins for 30 days in amphora. Aged in amphora for 8 months. Bottled unfined, unfiltered, and with minimal sulfur addition at bottling.
Les Galets de la Condamine IGP Coteaux de l’Ardeche
A powerful red, true to the volcanic soils of the Domaine Arsac, Les Galets blends the spice and structure of Syrah (65%) with the generosity of Grenache (35%). Fermented with native yeasts on skins for 2 weeks in cement tanks with daily punchdowns before racking and aging for 9 months in concrete. No sulfur added.
Shelf Talkers
A powerful red, true to the volcanic soils of the Domaine Arsac, Les Galets blends the spice and structure of Syrah (65%) with the generosity of Grenache (35%). Fermented with native yeasts on skins for 2 weeks in cement tanks with daily punchdowns before racking and aging for 9 months in concrete. No sulfur added.
Shelf Talkers