100% Sauvignon Blanc
About the Marc Nomblot Concrete Egg:
From Forbes “Ceramic clay used for wine fermentation, storage, and as a transport vessel is as old as ancient Greco/Roman culture. One of the Roman provinces, Gaul (France) at first eschewed using the ceramic amphora, preferring instead to make use of its abundant oak forests. But the French came around.
Between then and into the early twentieth century, a great deal of wine in Europe and in California went into concrete tanks. Along the way, however, winemakers found oak barrels to be more than just vessels; they imparted flavors and they even seemed to be good for aging wine. Wooden vats and small barrels went into service alongside concrete.
Like concrete, stainless steel preserves the juice’s fruit quality during fermentation. Unlike concrete, stainless does not have a direct effect on the wine’s structure, which was viewed as a plus in the early 1970s, when the desire for fresh, new wine styles demanded a non-intrusive wine tank.
Stainless steel tanks rather quickly became the preferred fermentation vessel in much of the wine world, but concrete continued to be used in renown regions like Bordeaux and Burgundy. Italy’s Nico Velo and France’s Nomblot, have been two of Europe’s main concrete tank manufacturers. Nomblot discovered the egg…let me explain.
The story is that the renowned Rhone winemaker, Michel Chapoutier, who embraced mystical biodynamic agriculture and winemaking methods, claimed the shape of the egg concentrated celestial energy . Nomblot designed an egg-shaped concrete tank for him.”