Julie has 0.7 hectares of old vines in Moulin-aÌ-Vent, planted in 1913 - here the soils are granite and quartz. The wine is named after her friend Brice (Briçou is his nickname), who has helped her for the last four years. The grapes are cooled for 24 hours and then undergo three weeks of carbonic maceration. Zero additions. The wine was then raised in used barrels for 10 months. Not fined or filtered, and no added SO2 at any stage.
Slightly closed initially, but begins to open after 15 minutes. Again it's all roses with a lifted, pretty perfume and hints of Campari. This is very light on the palate. Macerated strawberry and raspberry fruit mingle with wild herbs. Fine and easy, bright in the mouth, and lovely to drink.
- Ryan Larkin (Importer)