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Vendor
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Hubert Soreau
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Regular price
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Sold out
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Sale price
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$153
Sale
Tax included.
Shipping calculated at checkout.
- ADDED SULPHITES (MG/L)
0
- FILTERED
No
- FINED
No
- SKIN CONTACT
No
- VINEYARD HEALTH
Organic
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Hubert Soreau is part of the single vintage, single parcel, single barrel handful of growers that are currently taking such an approach currently utilised by a handful of growers in the region.
Hubert was born in the far north close to the Belgium border. His family moved to Champagne, in a house across from Le Clos l’Abbé, where the site essentially served as his back yard. Hubert's parents were able to purchase a small parcel in 1993 and Hubert added to that original holding with another purchase in 2003. He never uses pesticides or herbicides and he picks late in the season with an average ripeness of 11° Baumé. Fermentation takes place in both used barriques and neutral 300L Hautvillers oak barrels and is finished with minimal dosage.
See the Hubert Soreau collection here
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