Millie Dominy and Vincent Le Bon are an Australian and French couple who started a few years ago a permaculture farm in Sainte Croix de Beaumont. Vincent a sommelier and owner of the Wine Bar Le Plateau in Brighton “England” wanted also to make his own wine and together with Milie and friends they harvest special selected and high quality grapes by hand at local Organic/Biodynamic and Natural vintners from the bergerac area. The wines are made with a lot of love, 100% natural and on a very high level of quality!
Region: Bergerac, Vin de France
Grape variety and soil: The Sauvignon Gris and Cabernet Sauvignon grapes are harvested by hand at Thenac (négoce Fontaine des Grives & Château Richard and Domaine Bon Vin in Pomport). Soil: Argilo Calcaire (Clay with Limestone).
Taste: Very juicy stuff withe a basket of small red and yellow fruits, but it’s also quit vinious
Wine pairing: Aperitif, salads, charcuterie and barbecue
Serving Temperature: 12°C , medium sized white wine glass. Open 1 hour in advance and decant before serving. drink now or keep untill 2025
Vinification: Natural vinification with local yeasts, with maceration on the skins for 10 days in terra cotta amphoras, maturation on fine lees for 11 months, cloudy wine not filtered or fined, no sulfites added. Alcohol content: 11% SO2 total<20mg/l