La Petite Soeur Plasma 2023
Anjou, France
Cabernet Sauvignon, Sauvignon Blanc
11% ABV.
Anjou vigneron Adrien de Mello makes some of our very favourite wines in the area from his four hectares of vines near the village of Saint Aubin de Luigné. With well-established vines planted over clay and schist and everything vinified in fibreglass, the wines are pure, precise and gently mineral, all with glorious primary varietal fruit.
Plasma was made with whole bunches of sauvignon blanc, macerating in direct press cabernet sauvignon for 11 days, before being pressed to tank and bottled after a short elevage of just a few months. With various shades of white and red fruit and gentle varietal herbaceousness, this is summery and effortlessly delicious and is destined to disappear very quickly over the final weeks of warm weather.
Anjou, France
Cabernet Sauvignon, Sauvignon Blanc
11% ABV.
Anjou vigneron Adrien de Mello makes some of our very favourite wines in the area from his four hectares of vines near the village of Saint Aubin de Luigné. With well-established vines planted over clay and schist and everything vinified in fibreglass, the wines are pure, precise and gently mineral, all with glorious primary varietal fruit.
Plasma was made with whole bunches of sauvignon blanc, macerating in direct press cabernet sauvignon for 11 days, before being pressed to tank and bottled after a short elevage of just a few months. With various shades of white and red fruit and gentle varietal herbaceousness, this is summery and effortlessly delicious and is destined to disappear very quickly over the final weeks of warm weather.
Anjou, France
Cabernet Sauvignon, Sauvignon Blanc
11% ABV.
Anjou vigneron Adrien de Mello makes some of our very favourite wines in the area from his four hectares of vines near the village of Saint Aubin de Luigné. With well-established vines planted over clay and schist and everything vinified in fibreglass, the wines are pure, precise and gently mineral, all with glorious primary varietal fruit.
Plasma was made with whole bunches of sauvignon blanc, macerating in direct press cabernet sauvignon for 11 days, before being pressed to tank and bottled after a short elevage of just a few months. With various shades of white and red fruit and gentle varietal herbaceousness, this is summery and effortlessly delicious and is destined to disappear very quickly over the final weeks of warm weather.
