Counoise is a varietal from the Rhone Valley of France, just like Syrah, Grenache, and Mourvedre also hail from that region. Counoise is typically used in blending, and not bottled on its own. Why?...Frankly, because most people don't know techniques to produce a Counoise that is good enough on its own. However, our man Curt from Sans Liege and Groundwork figured out a way to coax the best attributes from this grape to put into the bottle!
Curt utilized 70% whole cluster fermentation on native yeast in open top 1.5 ton fermentors helped by pumpovers to get color, flavor, and aromatics. He also employed something called carbonic maceration, a technique that results in fresher, more vibrant aromatics and fruit flavors. The result is a wine that has bright fresh notes of rhubarb and pomegranate. Young violets, tri-tip tartare & grilled sourdough. Hint of cherry chapstick with a juicy palate and lively finish. He recommends to serve this slightly below room temp. This one is meant for more immediate pleasure!