'Oursin'

Mourvèdre & Ugni Blanc, Rhône Valley, France

An aromatic, elegant & lifted red-white co-ferment from a Rhône wild cat. Originally from Normandy, Sébastien Chatillon worked as the head sommelier of Le Chateaubriand in Paris for seven years before moving to Vallabrix (in the Gard) to begin Ad Vinum in 2016. FUN FACT! Sébastien previously worked with René Mosse in Anjou, opening his world to natural wine and inspiring the direction of Ad Vinum. Whole clusters of both spiced, brambly mourvèdre and citric, resinous ugni blanc are macerated for 10 days in direct pressed juice of the same two varieties. The light of dawn, bobbing cranberries pulls at rosemary-spiked potpourri florals, leafy berry bushes, blade-to-blade combat & a gliding mineral tension. Try with anything in a carpaccio, wearing fisherman sandals a must.