This week, we propose to go to meet a Basque Winemaker: Emmanuel Poimeur, producer of EGIATEGIA ("The Workshop of Truths" in Basque tongue).
For the little story, E.Poimeur had studied in AgroParisTech and became enologist. During his career, he has been having big experiences: in France, in Italy, in South and Central America.
In 2007 EP decided to found the first property on the Basque Coast. The Basque vineyard is composed about 2 ha, for an ultimate wish of 7ha, with an agriculture described as "reasoned" or even integrated. For example, he uses a quad instead of a tractor to avoid less CO2 and not compact the soil.
But the reel reason why we choose this vineyard, it is because since 2007, he filed the patent for vinification and aging of wines under water. Practice widely copied since. But what is the impact of immersion? The sea is used as a source of energy.
Immerse at 15 meters depth that allows putting pressure on wine allowing it to maintain the excitement. (This also brings flavors of guava)For the anecdote, though earlier today it seems surprising that vines planted on the Basque dimension we need to remember our past. At the beginning of the century many (vines) hectares were present on this coast.
Some features: – Grapes: Chardonnay (Socoa plots), Ugni Blanc, Colombard and – Soil: clay and flint – Vinification: champagne, wine classic in stainless steel tanks with classicmalolactic
. Some wines are “refermented» tank and underwater in the bay of Saint Jean de Luz, as a draw or an effervescent fermentation. – Ageing: Chardonnay, and long aging on lees in vats or casks. Colombard-Ugni Blanc: 10% concrete tanks submerged in the bay of Saint Jean de Luz and 90% aged on lees in vats. Immersion for 6 to 8 months, sur lies 18 to 24 months. – A Basque production and a range supplemented by grapes from plots of the Pyrenees Atlantiques, Landes and Gers. – 20,000 bottles / year
Tasted Vintage: 2011
Very aromatic nose releasing aromas of citrus, honey. A wine beading on the palate with notes of white flowers, candied lemon … a sweet wine, mineral, sweet … After having tasted plunged your nose in the glass and feel hints of ripe nectarines and tobacco …. A wine that will go perfectly with fish dishes, such as a parrilla Sea.
https://www.facebook.com/Egiategia-427014860823641/?fref=ts
Find E.Poirmeur on TEDx: https://www.youtube.com/watch?v=r-micHh8Uro