2023 Chateau Saint-Sulpice Bordeaux Blanc "Esprit de Saint-Sulpice", Bordeaux, FranceABOUT THIS WINE Aromatic ripeness is the target factor in determining the harvest date. Harvesting early in the morning enhances light skin maceration, and long and gentle grapes pressing. After twenty four hours, at low temperature, the juice is settled and then inoculated with selected yeasts to ensure a rapid alcoholic fermentation starts. Fermentation takes place between 18 and 20 Celsius for optimal thiol revelation. The wine is then aged in

20% Touriga Franca

NV Taittinger "La Française" Brut

The wine is fermented with wild yeasts by parcel

grapes are directly pressed before the juice goes in tanks by gravity

Despite very low pH’s

80% whole cluster • natively fermented • 10 acres

Colgin Cellars

and spans across many grapes and styles but they definitely excel with the Jacquère and Altesse grapes

as well as poultry in cream-based sauces

or simply as an apéritif to open a meal with finesse

The duo behind Big Table Farm are winemaker Brian Marcy and artist/farmer Clare Carver

with plots acquired over the years in the municipalities of Savigny-les-Beaune