My First Glass Of Wine......For 2024!
I was halfway through my Yoga with Adriene's 30-day challenge and feeling so unmotivated. I started doing this awhile back. I knew why I started all those years ago but, I am not sure why I kept doing it. I am way beyond the beginner stage of yoga and it dawned on me that I am a creature of routine so for me to break out of this, I will have to stop making decisions plagued by the concept of doing things this way or it will never end.
The truth is, I haven't gotten it right in the last few years.
I went from one silly job to the next, feeling over-worked and unfulfilled. But on October 6, 2023, I finally took my life back. I QUIT MY JOB. I started living for me, broke I might add, but I could feel a change in my soul. Something had shifted, for the first time. I took stock and I wanted the things I desired for myself, the places I saw myself going, and the career that is mine.
I started thinking about the low-intervention wines and how much I wanted this to be my career. I knew I would not want to work for the same people doing the same things, but, nothing was coming to me and I am using up my savings as I figured it out. So halfway through this boring yoga, I started thinking it has been a while since I had a glass of wine. I got motivated. I started creating a little evening routine (here I go again). I started thinking about what wine could make my evening.
Would it be a Pet-Nat? A funky white? Or a well-rounded GROLLLEAU? What was going to give me all the feels and the whole enchilada(I just aged myself with this '90s slang)?
And as my husband took his evening nap (side eye), I decided on the GROLLEAU. If I had to be honest, my body was craving steak and broccoli rabe, my body, decided on the GROLLEAU. Also, because my husband was taking a nap, the committee voted, they decided he was making dinner.
Yummy!!!
The Wine
Boisairault, Anjou, Loire Valley, France.
Baptiste Cousin
4.5 hectares,
Owned by Baptiste’s father Olivier Cousin (his dad is the cult natural winemaker Olivier Cousin).
Certified organic (AB-Ecocert and Nature & Progrès), biodynamic practices, plowing with horses
limestone clay, schist. Hand harvest, spontaneous fermentation, and carbonic maceration. No filtration, no fining, no sulfur or other addition at any point.
Drink Zero [manipulated wines, zero sulfur]
Whole cluster fermentation for 14 days, then 6 months of elevage in large old barrels.
Unfined, unfiltered, zero SO2 added.
juicy, refreshing, and beautifully wild.
My take on it.
The wine is delicious!
At first pop, there is a light acidity, mineral, ripe fruits and berries. Light medium and round on the middle palate with an effervescent finish. After an hour, peppery notes with a round finish.
It paired well with the porterhouse and broccoli rabe and John Wick 4.
Try it and let me know what you think.
Until I get the urge to write again,
Ta Ta.
TekWines
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