Game terrine, rabbit pie or a rib of beef.
Didier Barral (grandson of Leon) opened his winery doors in 1993 with a primary objective to produce 100% naturally produced wines, using all the biodynamic principles and ensuring that his cows, horses, mules and pigs were at the centre of the workload.
Amongst other ‘work obligations’ they have, Didier uses them to naturally fertilize his vines (don’t be surprised to see a cow sitting in one of Didier’s vineyards!). Didier’s attitude is to minimise intervention with the natural make-up of the soil. So ploughing is manual and carried out rather less often than you’d expect. And in the winery, only natural yeasts are used to encourage fermentation. Furthermore, absolutely no fining or filtration is carried out so don’t be surprised to find a little sediment in the bottom of the bottle.
This red blend is amazing – you experience the wild berry aromas instantly, along with damson, violet and cherry. Whilst the Grenache component brings an array of wild herby tones – laurel, thyme, rosemary, you name it, it’s all there! For more facts, Hannibal has written about Didier Barral in his BLOG.
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