# Pedres Blanques (2023)

- **Producer:** Rié et Hirofumi Shoji
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Grenache
- **Region:** Roussillon, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €93
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** black cherry, red cherry, ripe fruit, tobacco, dried herbs, minerals

## About this wine

Pedres Blanques is a red wine from Vin de France, produced by Rié et Hirofumi Shoji in the Roussillon region. The wine is made from 100% old-vine Grenache (approximately 50 years old) grown on a 3.5-hectare vineyard situated high in the hills above Collioure, known as 'Pedres Blanques' or 'white rocks' due to its granite outcrop. The vineyard's location at 350 meters elevation, exposed to Mediterranean winds, and its soil composition of granite and schist contribute to the wine's unique character. Rié and Hirofumi Shoji, a Japanese couple with a background in Burgundy's esteemed wine estates, employ a natural, low-intervention winemaking philosophy. Their approach emphasizes minimal manipulation in the cellar, allowing the vineyard's terroir to be fully expressed. The 2023 vintage was influenced by a warm, dry season, leading to an earlier harvest and a wine noted for its balance and potential.

## Interesting facts

- The vineyard's name, 'Pedres Blanques,' means 'white rocks' in Catalan.
- The producers are a Japanese couple with extensive experience in Burgundy.
- The vineyard is located at one of the highest points in the region, around 350 meters.
- Winemaking is entirely hands-off, with no added SO2, fining, or filtration.

## Food pairing

The wine's pronounced acidity and ripe tannins are well-suited to cut through the richness of grilled meats and fatty dishes. Its dark fruit and herbal notes complement savory flavors, while its minerality can provide a refreshing contrast to earthy ingredients.

## Wine making process

The winemaking process for Pedres Blanques is guided by a philosophy of minimal intervention. Grapes are fermented using 100% whole clusters and indigenous yeasts in tanks, with no temperature control or pumping, relying instead on gravity. Following fermentation, the wine is pressed and aged in old barrels of various sizes. The winemaking is characterized by the complete absence of added sulfur dioxide (SO2), fining, or filtration, ensuring a pure expression of the fruit and terroir. Vineyard practices are organic, avoiding pesticides and chemical inputs, with all vineyard work done by hand due to the steep terrain.