Ochocta Barrels - Greenroom Grenache

Ochocta Barrels - Greenroom Grenache

The term ‘The Green Room’ refers to a performer (or wine in this case) that is not quite ready for the big stage. While this offering may not be the most well-known of Taras’ wines, it will soon see its time on stage. It is made in a very approachable and slurpable style, yet a wine that pleases the other senses as much as the palate. This wine is all about coiled tension. 92% Grenache and 8% Syrah, handpicked early the morning from three sites in the western reaches of the Vale, the grapes were cold soaked for four days (85% whole bunch) until fermentation occurred spontaneously. The juice spent 6-88 days on skins with frequent pigeage. After the ferment ceased, it was basket pressed to neutral barrels for 2 months of aging. Bottled unfined and unfiltered with minimal SO2.

Being a natural wine drinker since 2003, I couldn’t make any other kind of wine during my winegrower career. I don’t add any chemicals during wine-making process. The wines are made naturally in the cellar: no filtration and no added sulfites before bottling. The aim is to make pure, fresh, generous wines of high drinkability.

To do so we have to respect the grapes and avoid trituration as much as possible. That is why the grapes are hand harvested in 18 kg crates. White grapes are pressed carefully and slowly. Red grapes are put into vats in whole bunches for maceration, which will be more or less lengthy depending on the desired product.

The wines ferment with indigenous yeasts and are aged on lees in various containers. The length of ageing is not decided beforehand. It will evolve depending on the wine, of its taste and potential. These processes enable the wines to have a strong aromatic potential and to express at best the terroir they stem from.

Lifted spice, Satsuma plum compote and a herbal thread of thyme with white pepper entwine the strikingly fragrant bouquet of bouillon. The palate is opulent yet nervy with medium bodied savory, finely grained textural components resembling pomegranate and lingonberry.

Pizza, Tomato-based Pasta

About the Winemaker

Being a natural wine drinker since 2003, I couldn’t make any other kind of wine during my winegrower career. I don’t add any chemicals during wine-making process. The wines are made naturally in the cellar: no filtration and no added sulfites before bottling. The aim is to make pure, fresh, generous wines of high drinkability.

To do so we have to respect the grapes and avoid trituration as much as possible. That is why the grapes are hand harvested in 18 kg crates. White grapes are pressed carefully and slowly. Red grapes are put into vats in whole bunches for maceration, which will be more or less lengthy depending on the desired product.

The wines ferment with indigenous yeasts and are aged on lees in various containers. The length of ageing is not decided beforehand. It will evolve depending on the wine, of its taste and potential. These processes enable the wines to have a strong aromatic potential and to express at best the terroir they stem from.

Tasting Notes

Lifted spice, Satsuma plum compote and a herbal thread of thyme with white pepper entwine the strikingly fragrant bouquet of bouillon. The palate is opulent yet nervy with medium bodied savory, finely grained textural components resembling pomegranate and lingonberry.

Pairings 

Pizza, Tomato-based Pasta