Peg x Es d'Aqui

Earlier this year we traveled to Limoux to visit Jean-Louis Pinto, a micro-negociant, who learned his trade working for many years in the La Sorga cellar with Anthony Tortul. He shares Anthony’s commitment to only work with fruit from organic and biodynamic vineyards – Remi Poujol amongst the growers he works with - and similarly, work in the cellar is minimal, with no sulphur added to any of the cuvées. Jean-Louis’ output is around 10,000 bottles in a good year.

There’s not one set of rules that can be applied year-on-year to the wines that come out of the Es d’Aqui cellar, but we can safely say that Jean-Louis has a great palate and values freshness, interest and drinkability. His gentle touch results in some of the most arresting wines we have tasted in a long while and we’re incredibly excited to be bringing these wines to the UK.

Peg X Es d'Aqui Sunday June 23rd

This Sunday we will be showcasing all the Es d’Aqui release at Peg in Clapton, which have extended their opening hours for the event, please come by anytime between 2pm-9pm. Byron will be cooking up a storm!

The Wines

M&M, 2018
A beautifully aromatic light red reminiscent of Alain Castex’s Canta Mañana. Muscat d’Alexandrie and Mourvedre from 15-year-old vines near Perpignan. Whole bunches of Muscat d'Alexandrie begin the fermentation then a week later the Mourvedre is placed on top for 5 days of co-fermentation with no pigeage and only a light pumping over. Fermentation and elevage are both in tank.

Paloma, 2018
Light, fresh and savoury - along with the M&M one of our favourite wines for summer. A selection of Grenache and Colombard from just north of Pezenas. Whole bunches are co-fermented and macerated for 15 days and then pressed gently to avoid over extraction. Elevage is in old 400 litre barrels for 4 months.

All In Wine, 2017/2018
Grenache, Carignan, Cabernet Franc, Mourvedre and Muscat all together from two years – as the name suggests it’s a big blend here. The cuvée was borne out of low yields from a few of the growers he works with. All the varieties are vinified separately in whole bunches, then blended together and given a short time in tank to settle before bottling.

Danslezetoiles, 2016
50% Brocol from near the Gresigne Forest, 25% Colombard and 25% Carignan both from north of Pezenas. The Brocol is macerated for 7 months without any disturbance, the Carignan and Colombard are harvested together and fermented together for 3 weeks on skins before a gentle pressing. The juice is combined in old 400 litre barriques and left to come together for 9 months before bottling.

Nino, 2016 and 2017
This parcel of Brocol is based at the foothills of Gresigne Forest, 300 metres above sea level. Jean-Louis finds this parcel very special due to the soil composition of clay and ancient gravel mixed with the surrounding forest, it enables him to pick later than other producers while still maintaining an ethereal minerality and freshness. ⅔ of the parcel is fermented in stainless steel for 7 months with little pigeage to emphasize the minerality from the parcel. The other ⅓ is fermented on skins for only 15 days, this is to add the fruit component. Interestingly, the wine finishes fermentation in 400 litre barriques made from wood from the same forest as the grapes. Arguably the most serious wine of the release, both vintages are drinking well now – the 2016 more savoury and structured, whilst the 2017 has more pronounced fruit and acidity.