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Where to buy 2016 | MetaPhusis | Le Rouge des Rochettes La Neuveville

2016 | MetaPhusis | Le Rouge des Rochettes La Neuveville

€227,95

Red Wine: 2016 | MetaPhusis | Le Rouge des Rochettes La Neuveville

Bright, dark cherry color. On the nose: raspberry leaf, mint, licorice, hot pepper, sweet spices. The palate starts with a straight, rather pointed attack.

Order from the Largest & Most Trusted Premium Spirits Marketplace!

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NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

Producer: MetaPhusis

Vintage: 2016

Size: 750ml

ABV: 11.5%

Varietal: Red Blend

    Country/Region: Switzerland, Vaud

      Detailed Description

      Bright, dark cherry color. On the nose: raspberry leaf, mint, licorice, hot pepper, sweet spices. The palate starts with a straight, rather pointed attack. It evolves on a slender, aromatic, finely tannic body which ends with a long fruity finish, intense in aromas, fresh, sapid. A “false skinny” type of wine.

        Producer Information

        Steve Bettschen purchased a vineyard in 2007 with no intention of making wine himself–he hired a company to work the vineyards for him, but when that didn’t work out, he took things into his own hands and the rest, as they say, was history. Today, he works his vineyards almost entirely by hand on his own (with some occasional help from a horse). Between his own vineyards and those from which he sources fruit, Steve has a multitude of different terroirs as well as different styles of farming. As he says, “each of my suppliers has a big personality, and that influences their viticulture. The human aspect enriches the project as well, in my opinion.” A small, old-fashioned vertical press is used for all grapes, except those destined for traditional-method sparkling wine. Whites are fermented and aged in barrel, while reds are fermented in stainless steel then aged in barrel. All fermentations take place with native yeasts. Wines are bottled via gravity, and left unfiltered when possible. In general, he lets time do its work and uses pumps and machines as little as possible. He does use a bit of SO2 because he feels that without it, it’s necessary to intervene more to control the temperature, which uses a significant amount of energy and thus has a negative impact on his carbon footprint. The goal, in Steve’s words, is to create wines that “express the energy of the places they come from.”

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        2016 | MetaPhusis | Le Rouge des Rochettes La Neuveville at CaskCartel.com
        CaskCartel.com

        2016 | MetaPhusis | Le Rouge des Rochettes La Neuveville

        €227,95

        Red Wine: 2016 | MetaPhusis | Le Rouge des Rochettes La Neuveville

        Bright, dark cherry color. On the nose: raspberry leaf, mint, licorice, hot pepper, sweet spices. The palate starts with a straight, rather pointed attack.

        Order from the Largest & Most Trusted Premium Spirits Marketplace!

        Featured in

        NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

        Producer: MetaPhusis

        Vintage: 2016

        Size: 750ml

        ABV: 11.5%

        Varietal: Red Blend

        Country/Region: Switzerland, Vaud

        Bright, dark cherry color. On the nose: raspberry leaf, mint, licorice, hot pepper, sweet spices. The palate starts with a straight, rather pointed attack. It evolves on a slender, aromatic, finely tannic body which ends with a long fruity finish, intense in aromas, fresh, sapid. A “false skinny” type of wine.

        Producer Information

        Steve Bettschen purchased a vineyard in 2007 with no intention of making wine himself–he hired a company to work the vineyards for him, but when that didn’t work out, he took things into his own hands and the rest, as they say, was history. Today, he works his vineyards almost entirely by hand on his own (with some occasional help from a horse). Between his own vineyards and those from which he sources fruit, Steve has a multitude of different terroirs as well as different styles of farming. As he says, “each of my suppliers has a big personality, and that influences their viticulture. The human aspect enriches the project as well, in my opinion.” A small, old-fashioned vertical press is used for all grapes, except those destined for traditional-method sparkling wine. Whites are fermented and aged in barrel, while reds are fermented in stainless steel then aged in barrel. All fermentations take place with native yeasts. Wines are bottled via gravity, and left unfiltered when possible. In general, he lets time do its work and uses pumps and machines as little as possible. He does use a bit of SO2 because he feels that without it, it’s necessary to intervene more to control the temperature, which uses a significant amount of energy and thus has a negative impact on his carbon footprint. The goal, in Steve’s words, is to create wines that “express the energy of the places they come from.”

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