This delicious red is aged in clay amphora and is pressed by the traditional foulage method (i.e. by foot). Hurluberlu translates into ‘crank’ or ‘eccentric’…..
Vinification/ Aging: the bunches on skins for 25 days and has free run juice at the bottom of his tank to start the fermentation process. Fermented with native yeasts, unfiltered & unfined, no additional sulphites.
Alcohol Grade: 12.5%
Best to have it: 12-14ºC
Size: 750 ml
The Winery: Domaine Sebastien David
Sébastien David has around 15 hectares of family owned vineyards in the Loire where he grows his Cabernet Franc. It’s all limestone-clay and gravel soils, perfect for the grapes. He doesn’t work with any chemicals in the vineyard and no sulphur at all. He practices some biodynamics using preparations along with various fermenting vessels such as clay eggs, amphorae and traditionals foudres.
Each year Hurluberlu has its own identity and it seems to be better each year. Dark and vivid purple, fresh and bright with cherry kirsch flavours; lots of dark fruits that are underpinned with a savoury, minerally character. The way Sebastien makes this wine allows him no need for sulphur, instead using carbon dioxide to protect the grapes.