Face B 'Karignan' Rouge 2017
Producer: Face B (Séverin Barioz)
Notes: A combination of whole cluster and whole berry fermentation (a destemmed layer, and a non-destemmed layer) in large concrete vats using only the naturally occurring indigenous yeasts. The maceration in concrete lasts 8-10 days for the Carignan. The grapes are then pressed and transferred to used French oak demi-muids of 600L. Aged 4-6 months in 9 to 11-year-old 600L French oak demi-muids. 1-2 months prior to bottling the barrels are racked and blended in large concrete vats. A very low dose of sulfur added prior to the April bottling.
"The 4 hectares of vines are spread over multiple parcels with a myriad of soil types. All vineyards are certified Organic (AB) or in the conversion process, and many Biodynamic principles have been adopted. Apart from tilling the soil, which is done by tractor, all vineyard work is done by hand. Perhaps it is because he has not always been a vigneron, but it is readily apparent how much joy Séverin gets from working in the vines. As with the other growers in Calce, Séverin firmly believes that his most important work is done in the vineyards.
In the cellar, Séverin has adopted a low interventionist approach. Each grape variety and soil type are fermented independently using only indigenous yeasts. Fermentation for the reds is carried out in concrete vats, followed by maturation in used 600L French oak demi-muids. The whites are barrel fermented and aged in 7-year-old 228L French oak barrels. For reds and whites no additives or sulfur are used during the vinification, and only the slightest amount of sulfur is added prior to bottling.
So why the name Face B? It is a reference to the B side of a vinyl record. The tracks on the B side are perhaps not the most popular in the beginning, but with time they become some of our favorites. Face B is also a metaphor for the realization that with maturity and perseverance a new life or B side is possible." -Terres Blanches