Grafted Wine Shop and FIG’s Niche
The Wines
1. Mother Rock ‘Force Celeste’ Rosé
pet-nat
Unfiltered and full of flavour, with some fine lees particles lending hints of baking spices. Funky and tart, with notes of baked strawberries and peppery freesias. Slowly whole-bunch pressed and vinified without any additives, for texture and a dry finish. The result is fresh and pure, food-friendly, and drinkable.
Mother Rock is a collaboration between winemaker Johan Meyer and Indigo founder Ben Henshaw. Johan, a rising star of the new South African wine scene, developed strong relationships with some of the best grape growers across the Cape over the years, and as a result, he has gained access to some of the region’s best fruit. Noticing a gap in the UK market for artisanal, well-made South African Chenin at an accessible price, they decided to use this fruit to create the first Force Majeure. The success of this wine has given way to two new additions to the Force Majeure line: a Rosé and a Red Blend, both produced with the same principles as the original.
Origin: Swartland, South Africa
Vintage: 2019
Grape variety: Grenache
2. Domaine des Ardoisières - IGP Vin des Allobroges - Argile 2018
Originally, the vine grew on trees, and such a Creeper connected them one to the other.
With the centuries, man has domesticated her and carved a landscape for her.
The vine is one of the few plants, which after its winter dormancy, wakes up at the spring equinox, blooms in the summer solstice and ripens its fruit in the autumn equinox.
This plant completely related to our solar system, gives us the wine which becomes in the 21st century one of the performances of the art and communication: we split a bottle of wine, we offer, we collect her and we sell it at auction like artwork.
Wine links among men, yesterday, today, and will link them even more tomorrow...
40% Chardonnay, 40% Jacquere, 20% Mondeuse Blanche, and according to the importer "Domaine des Ardoisières is located in Savoie on the border of France and Switzerland in the shadow of Mt. Blanc. The domaine consists of 17 hectares, producing five different wines from a mix of local grapes: Altese, Jacquère, Mondeuse, Gamay and Persan. Since the vines were replanted Ardoisières has grown their grapes biodynamically and fermented them all with native yeasts."
3. Bink ‘Little Red’ 2018
Koen Janssens is one half of the crazy duo that creates the flamboyant Yetti and the Kokonut wines.
With his YatK partner in crime, Dave Geyer, Koen gets to experiment with white and orange winemaking, with his own label Bink, Koen gets a swing at red varieties too.
This is a weird and wonderful blend of Zinfandel, Grenche, Cabernet Franc, Riesling, Gewürztraminer and Malbec! Only a crazy person would mash these varieties together, but somehow in Koen's hands, it just works.
On a warm afternoon, this is just the juicy, jubey, bouncy little red that you'll be stinging for.
Zinfandel, grenche, cab franc, riesling, gewurztraminer, malbec blend. All fermented separately and brought together one month before bottling. Super smooth, fresh, and fruit forward but still nice and dry.
4. Clos Cibonne de Tibouren 2018
This is from a rare grape: 90% Tibouren, that is made by a top tier estate. This vintage has a lovely orange sherbert, marmelade, sage and mineral aroma set. The plate is moderate in weight with present fruits of peach, blood orange, garrigue and a whisper of minerality.
The property of Clos Cibonne dates back to 1797 when the Roux Family purchased it from Jean Baptiste de Cibon, captain of the royal marines of Louis XVI. In 1930, André Roux modernized the winery in order to pursue his goal of producing top quality wines at the estate. This revival ignited an era of fame for the rosés of Clos Cibonne.
In the 1980s, hard times fell upon the estate and it drifted without clear direction until Bridget, André Roux’s granddaughter, and her husband, Claude Deforge, took it over in the late 1990s. Their immediate goal was to bring the estate back to its former grandeur. By renovating the cellars while preserving the tradition of aging in old foudres, the family began to reestablish the vaunted reputation of the domaine. Thanks to their efforts Clos Cibonne once again lives up to its standing as one of the 18 Cru Classés in Côtes de Provence.
The Menu
First Course:
Mussels and Shrimp with Confit Lemon Vinaigrette, Pine Nuts, Peppers and Fennel
Paired with Mother Rock ‘Force Celeste’
Second Course:
Fluke Tartare with Carolina Gold Rice, Sherry ‘Dijonnaise’, Trout Roes, Purslane, Popped Sorghum
Paired with Domaine Ardoisières Argile Blanc 2018
Third Course:
Black Pepper Roasted Chicken with Lettuces and Cherry Tomatoes from Rigor Hill Farm dressed in Buttermilk and Herbs
Paired with Bink ‘Little Red’ 2018
Fourth Course:
Melon with Manzanilla Sherry Sabayon, Brown Butter Honey, Marcona Almonds, Holy Basil
Paired with Clos Cibonne Tibouren 2018
