Domaine des Griottes: Tasting & Drinking
I cannot pretend to have an expert knowledge of the wines of Domaine des Griottes; I met Pat quite recently, and tasted a handful of his wines. Others, especially those who move in the world of ‘natural wine’ will no doubt be more familiar with them. And for me, it is not the fact that these wines are made in such a non-interventional manner that is the main draw. I admire the commitment to this ideology demonstrated by Pat Desplats, and the fact he channels all these beliefs into wines that bring pleasure to so many people. But for me it is always the quality of the finished product that is most important. Yes, I need to understand how the wines are made, whether they are biodynamic, organic or otherwise (these are probably the first Fukuoka-influenced wines I have encountered), and yes, I need to understand how the wines come into being in the winery, whether they are fermented in temperature-controlled stainless steel with added yeast, or in an ancient foudre, at ambient temperature, the work done by the spores of Saccharomyces cerevisiae that just happen to land in the juice.
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