Appearance:Dull gold, with very slight haze (suggesting lack of chill-filtration), and good thick legs (indicating good texture).
Aroma:Slight nose prickle. The top notes are juicy and fruity - bruised pears, grapefruit, fresh orange peel. Behind this there is a light biscuit note (Rich Tea biscuit) and a trace of steam engine. A little water introduces estery pear drops, soft apples and oiled leather
Taste: Very sweet to taste at bottled strength, with considerable spice across the tongue and a warming, medium-length finish. Fruity boiled sweets in the aftertaste. At reduced strength it is less sweet and less spicy, but remains fruity, with a trace of vanilla sponge - Eve’s Pudding.
Comment: Spicy and vigorous at full strength; soft and pleasant with a dash of water.
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The Lost Distillery Company believes it is a tragedy that over one hundred Scotch Whisky distilleries have permanently closed during the last Century. Despite being renowned for their excellent quality malts, these distilleries were largely closed through the effects of war and politics.
The Lost Distillery Company attempts to bring to life the story of famed distilleries and their people, to offer you a flavour of what those whiskies might taste like today if the distilleries had not closed. These are hand crafted whiskies steeped in history with an old fashioned taste.
The Leperchois family has been growing vines for several generations in Roquemaure. Christian Leperchois bottles his biodynamic wines under the Lunar Apoge label. The wines are 100% certified by Demeter. The Estate has been 100% organic/ biodynamic since 1977. Below, in its own words, Christian explains what it means for him to be biodynamic.
Organic viticulture! Why not simply call it natural viticulture? After all, great wines can only be produced by working with nature, not struggling against it. All grape growers must integrate this notion into their way of thinking. Which is why, after 25 years of observations and occasionally bitter experience, there is no longer a place for the ethics of productivity in the natural equilibrium at Lunar Apoge.
Harsh reality – the demise of a tree that afforded welcome shade to generations past, a completely decimated hedge, a bank swept away by erosion through being stripped of its plant cover.
Pollution – a tragic answer! At least, that would seem to be Man’s response by the use of weed killers, insecticides and chemical fertilizers – a host of new synthetic molecules, initially heralded as environmentally friendly, only to be discredited a few years on because of the risks they represent. Consequence – the microbial activity of certain vineyards is as poor as that of desert sands. Terroir is no longer able to manifest itself and wines lose their richness and individuality, only managing to retain the genetic origins of their grape variety.
Mindful of these factors, the inspiration for our vineyards is taken from the rhythms of our ancestors. Autumn announces the arrival of the vines’ dormant period. This is the moment for improving the soil by spreading annually composted grape pomace, which is then ploughed in thoroughly and forms a protective blanket at the base of the vines.
The vines are pruned vigorously to select the fruiting canes. Old, inactive vines are removed and burned to prevent the possibility of disease spreading. Spring ploughing starts with the arrival of bud burst, and is repeated as often as necessary to keep at bay the vegetation that may otherwise compete with the vines.
Manual hoeing is a necessity around the vines themselves. The first shoots mark the start of manual disbudding. Early selection of the best shoots - before the growing season is fully under way - helps ensure the quality of the grapes at harvest time.
The viticultural protective cycle comes into play in the fight against downy mildew and powdery mildew. By closely monitoring the vines on a virtually daily basis, keeping an attentive eye on the weather and interpreting climatic factors, the number of treatments by dusting or spraying with copper or sulphur can be kept to a minimum.
Veraison provides the occasion for appraising the future crop. Vines bearing too much fruit will have their clusters thinned out by hand.
The heat of the summer and the dry Mediterranean climate are guarantees of grape maturity and concentration of anthocyans and tannins – the natural treasures produced by the fruit. And, finally, we come to harvest time, with its celebrations, hopes and eagerness to do justice to a juice brimming with terroir, grape variety, colour and fragrance. The cellar turn into a sparkling clean, bustling scene of activity in which the harvest’s ‘wild’, or natural, yeasts are left to develop.
Traditional methods to foster the most natural and complete embodiment of the fruits of the vine - the product of outstanding soils and the passion of the men and women who toil there.