Rajat Parr and Pete Stolpman’s esoteric collaboration is labeled “Combe” referring to the French word for a small sheltered valley within a vineyard.
Sometime around 2010, Rajat Parr became convinced of the great potential for the pale red Trousseau grape on the Limestone soils of Stolpman Vineyards. We decided to partner with him to make a light red Trousseau and a Trousseau Pet’Nat (the only Pet’Nat of Trousseau in the world). The first vintage was 2014, and we now have 2.3 acres of Trousseau planted. Next, Rajat lobbied to plant Chenin Blanc, and the 1.5 acres we grafted gave us our first wine in 2016. In 2017 a .5 acre block of Gamay will come online, most likely to be blended with Trousseau. More confident than ever in Rajat’s vision, we will potentially plant Poulsard, Savignin, Granget, and Mondeuse in experimental trial quantities in 2017.
Crushed, pressed, and fermented down to 1.2 brix, the wine was then bottled under crown-cap to finish fermenting. Fermentation within the bottle naturally creates the desired carbon dioxide bubble. In March we disgorge – or remove the yeast sediment – from each bottle, and replace the crown cap.
When tasted fresh, within the first year, Combe Trousseau Pet’Nat drinks pure and zesty with a brilliant pop of fizz. With time, the Pet’Nat develops more tropical fruit tones and weight. The 2016 shows inviting notes of apple, pear, and cherry with a soft and creamy palate. The mousse is fine and gentle. Very inviting!
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