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hand-picked and given a cold 24-hour maceration in earthenware before a natural fermentation and fourteen months on its lees in old oak
and a little new oak for shape rather than flavour
They bottled for themselves from 2015
Michael Völker works with local bat expert Christian Söder to keep colonies in the vineyard: bat boxes go up among the vines
Sylvère and his partner Mathilde Sothier farm organically and biodynamically here
Medo Syrah 2021 Yunnan hand-picked and given a coldMedo, , means little flower in Tibetan, and Yuchen named this wine for a village elder in Luwa who helped plant the first vines here nearly two decades ago. Luwa sits at around 2,560 metres on the eastern edge of the Tibetan plateau, among the highest Syrah vineyards anywhere, where long cold winters give way to short, cool summers and the temperature swings hard between day and night. That rhythm lets the fruit ripen slowly and hold its acidity, deep