Kombucha, grapefruit peel, hope for the future.
"In the heart of the Val du Layon, covered with vines and hedged farmland, Babass, a passionate rebel, cultivates his vines with respect for nature. Sébastien Dervieux (better known as Babass) is perhaps one of the most iconic wine producers in the world of natural wine.
100% Chenin blanc planted on schist in 1957. Both the 2016 and 2017 vintages make up this cuvée as the 2016 was having a hard time reaching fermentation and was jump started by the 2017. Typically the fruit for this wine is produced as either an off-dry Chenin named Navine, or a Pet-Nat named Nuée Bulleuse, but because of the blend of vintages it was bottled under a different label. 6 to 24 months on lees and bottled with 20-24 grams of residual sugar to produce some ancestral method bubbles. At this stage most of the sugars are gone and what’s left is supremely balanced. Slightly fizzy, with a mouth-watering finish. It’s incredibly versatile when it comes to wine pairings. All of the hallmark Chenin typicity is present here and then some; pear pastry, wool, peach, almond and honeyed florals. The palate is densely packed with flavour and is surprisingly refreshing given its aromatics and colour. This wine gives and gives some more. A truly gastronomic wine."