Austral

History

Following various discussions and tastings, the white winemaking process was completely redefined at Ferme Saint-Martin in 2011. The result is a “maceration white” from the 2016 vintage. The Austral Lands are the southernmost on the planet, a nod to our southern terroir. The Austral sky (which we observe from the southern hemisphere) is very different from that observed in our region. A nod here to an unusual winemaking process, but one that dates back to Antiquity. Clay-limestone terroir from the Triassic period.

In the vineyard

Mechanically worked soil between the vines, maintaining a layer of vegetation between the rows. 80% Roussanne – 20% Grenache Blanc, vines 20 to 40 years old. Yield: 28 to 32 hl/h.

In the cellar

“Flirt with the tannic structure, and take the time to refine it”
Hand-harvested, hand-sorted, completely destemmed. Vinified without any added oenological products. Maceration for approximately one week. Aged for 1 year in barrels or demi-muids, then 9 months in bottles before release. Sulfur-free.

Tasting

Gastronomic wine. The wine opens up with oxygenation and will experience a range of complex aromas. The tannic structure, quite present, will refine over time. Decanting will loosen the wine.

Storage

Can be consumed young, peak 2 to 5 years, aging potential 8 to 10 years in a cool cellar.

All our wines are organic, certified by Fr-Bio-10 Agriculture France.
Family-owned and passionate since 1964 in Suzette, 84190 Vaucluse. www.fermesaintmartin.com