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28 products
28 products
Chatzen Blanc 2017
La Sorga
Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their list: the whole of southern France is covered with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This wine is a blend of seventy percent sauvignon blanc (twenty-eight-year-old vines) and thirty percent chasan (a cross between listan and chardonnay; forty-three-year-old vines) from sandy limestone soils near Carcassonne. The chasan is processed by direct pressing and the sauvignon macerates in the must in whole bunches for four months. The aging is three years in old barrels, without topping up. This explains the controlled oxidative character of this wine, with a nose of veil (walnut husk) and stewed tropical fruits, dried banana, curry... and the aromatic, straight, long and complex palate, well tannic. The aging potential is enormous but the wine already stands out for gastronomy and the most refined dishes on the most joyful tables.
Natural wine without added sulfites.
Yggdrasil Red 2015
Yggdrasil is a blend of Merlot grown organically on limestone sands in the Carcassonne region. The grapes are vinified in whole bunches and infused for ninety days; the wine is then aged in vats on its lees for eleven months. The result is a fresh and long wine with notes of black fruits, thyme, and cinnamon, perfect for pairing with red meats or game. Aging potential: ten years.
Natural wine with no added sulfites.
Terre des Anonymes Blanc 2015, Domaine La Sorga
This 100% Colombard white wine comes from the basalt sandy soils of the Hérault Valley, in Adissan. The grapes are vinified in whole bunches for forty-five days, then macerated for eleven months in vats. Its mango notes give it a real affinity with Asian cuisine and seafood such as scallops, cuttlefish, or squid. Its aging potential is ten years.
Natural wine with no added sulfites.
Allé Canto Sweet Red 2016
Antony Tortul loves old vineyards: he devotes his life to finding them and making wine from them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
This single-varietal wine made from Alicante Bouschet comes from the ferruginous clay-limestone soils of Cessenon-sur-Orb, in the Saint-Chinian appellation area. The vines grow on a very old plot (seventy years old). The late harvest is sorted berry by berry and the vinification is carried out in open amphorae. Maceration takes place for three months, and the wine is aged in demijohns for four years. All this produces a very powerful and aromatic wine, with a kirsch, vegetal and fresh nose, smoky and chocolatey, black olive, which will not leave you indifferent. The palate is full, with very little tannin for an Alicante, and it's hard to get fresher with a late harvest. The wine's ageing is remarkable (more than six months) and the aging potential is a good twenty years.
Into the Wine Red 2016
La Sorga
The Mourvèdres that make up this single-variety red wine come from the Saint-Chinian appellation. The destemmed grapes macerate in demi-muids (thick 500- to 650-liter barrels) for sixty days, virtually in an infusion, then the wine is aged for six months in amphorae. Notes of violet and black fruits: perfect for a tagine, borscht, or red cabbage velouté. Aging potential: twenty years.
Pairs with: Middle Eastern cuisine, Pot au feu
Ranciolytique Red 2010
The Grenache vines from which this red wine is produced are located in Lagrasse, in the Corbières region, on clay-limestone and ferruginous soils. After a nine-month whole-bunch maceration, the wine is aged in demijohns and then in old barrels for eighteen months. This wine possesses sweet aromas of candied grapes, chocolate, and cherry, making it an excellent companion to cheese, a tangy dessert, or chocolate mousse. It can be aged for twenty years.
A natural wine with no added sulfites.
La Bea...Titube White 2011,
For this sweet single-varietal Muscat à petits grains, the grapes macerate in whole bunches for a week and then are aged in old barrels for eighty-four months. Its balsamic notes of sweet spices, cinnamon, and bergamot will pair superbly with foie gras or blue-veined cheese. Unlimited aging potential.
Natural wine with no added sulfites.
Pairs with: Charcuterie, Desserts, Cheeses
Antony Tortul
Where?
A lot, that's the word. Rather than a geographical location, we are dealing here with a diffuse vineyard, scattered like a puzzle, as Audiard would have said. And for good reason: Antony Tortul, born in Foix (Ariège), is a winemaker constantly on the move who decided to take the best from a vast territory including Languedoc and part of Provence. With six years of experience as a viticultural technician and oenologist in various vineyards in the south of France (Bergerac, Fitou, Corbières, Ariège, and Châteauneuf-du-Pape), Antony founded La Sorga in 2008 with the goal of producing a wide range of natural wines. Having become a wine merchant, he travels the South and the Southwest in search of the best terroirs. Driven by enthusiasm, he follows a path filled with favorites, each of which is a vineyard. The result is a stunning mosaic of lively and spirited wines that reinvents itself each year, with around thirty cuvées per vintage. The plots he identifies and vinifies are located in Ariège, Gaillac, and Châteauneuf-du-Pape, for example, but this great cuvée creator seems to have a soft spot for Languedoc.
Terroir and Soils
For once, we must speak of terroirs in the plural, but across these numerous locations, Antony rigorously selects exceptional soils according to consistent criteria: hillside plots, well-drained, and based on a wide range of geological profiles. He prefers to select isolated vineyards to avoid contamination by chemical treatments. The epicenter of its production area is located in Aude and Hérault, with nine vineyards covering approximately 25 hectares. The soils and subsoils are highly varied: clay-limestone, schist, basalt, sandy, and granite. Vines selected from other regions only increase the diversity of La Sorga's soil profiles. Each year, Antony vinifies approximately forty plots.
Plots and Grape Varieties
The entire rich palette of southern grape varieties, from west to east, is displayed: Terret Blanc and Gris, Cinsault, Grenache, Aramon, Carignan, Aubun, Mauzac, Vermentino (Rolle), Ugni Blanc, Sauvignon, Mourvèdre, Muscat, etc. The vines range in age from forty to one hundred and ten years. Antony actively seeks out the local and traditional character of the varieties, who has a predilection for ancient grape varieties.
Growing Methods
The vines are cultivated organically or biodynamically, without any synthetic products, and are plowed or kept grassy to promote microbial life in the soil. Yields are low, and all vineyards, whether managed organically or biodynamically, are subject to strict cultivation specifications.
Harvesting is done by hand, at the correct ripeness, and is carefully sorted. The grapes are transported in small crates (maximum 15 kg) to guarantee their integrity until they reach the cellar.
Vinification
Antony vinifies simply and naturally, with as little intervention as possible. No oenological products are added at any stage of the vinification process. No sulfur either.
For the whites and rosés, the grapes are slowly pressed, without prior destemming; then the musts are settled, blended, and placed in barrels, where alcoholic fermentation takes place using indigenous yeasts. Malolactic fermentation and aging on lees also take place in barrels, after which the wines are bottled without fining and, most of the time, without filtration.
The reds are vinified without destemming in small open vats, using the principles of carbonic maceration for some vintages and with more extensive extraction for the majority of wines. Alcoholic fermentation takes place at low temperatures to preserve the fruit. Vatting periods are relatively short (from seven to twenty-one days). During pressing, which is slow and at low pressure, the last juices from the press are discarded. Malolactic fermentation and barrel aging last, depending on the case, between seven and thirty-six months.
The Wines
La Sorga's wines exude enthusiasm. Each vintage, these thirty or so cuvées are crafted with equal passion. Clear, defined, and charming, they are above all wines for pleasure, sunny, full of freshness, very drinkable without lacking complexity. Antony demonstrates a certain talent for bubbles, natural sparkling wines, true celebration wines offering explosive fruitiness. He also demonstrates great creativity in the naming and labeling of his wines. A few examples among many others: Belzébrut, a pet' nat' blanc de noirs aged eighteen months on slats; Fier Hérétique, a very rock'n'roll pet' nat' rosé; En Rouge et Noir, old black and white Grenache macerated for sixty days in whole bunches; or Aubunite, a stunning sparkling red made from the Aubun grape variety with a touch of Carignan.
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