# We Forget Too Easily (2019)

- **Producer:** Anders Frederik Steen & Anne Bruun Blauert
- **Colour:** red
- **Type:** still
- **Grapes:** Carignan, Chardonnay, Sauvignon Blanc
- **Region:** Ardèche, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** grass, grapefruit, lemon, red cherry, black cherry, cloves, vanilla, smoke, dried apricot, mushroom, caramel, leather, earth

## About this wine

The 2019 We Forget Too Easily is a Vin de France from the Ardèche, France, produced by Anders Frederik Steen and Anne Bruun Blauert. This wine is a unique blend of Carignan, Chardonnay, and Sauvignon Blanc. Its creation began with the intention of producing a white wine, but the addition of Carignan juice and destemmed Carignan grapes during maceration transformed it into a red wine. The name 'We Forget Too Easily' embodies the winemakers' approach to not repeating themselves and celebrating the distinct character of each vintage. Anders Frederik Steen, with a background as a chef and sommelier, and Anne Bruun Blauert are known for their minimal intervention winemaking philosophy, focusing on organic viticulture and spontaneous fermentation.

## Interesting facts

- Started as a white, became a red.
- A tribute to embracing change.
- Grapes sourced from friends at Domaine du Mazel.
- Aged for three years in large barrels.

## Food pairing

The wine's structure and earthy notes complement rich protein dishes, while its inherent freshness can cut through fattier elements. The complexity of the wine also allows it to stand up to dishes with robust flavors and textures.

## Wine making process

The 2019 We Forget Too Easily is produced using a distinctive method. The Chardonnay and Sauvignon Blanc grapes were pressed directly. Subsequently, Carignan juice and destemmed Carignan grapes were added, undergoing a six-week maceration period. Fermentation occurred spontaneously in tanks. Following fermentation, the wine was aged for approximately three years in demi-muids (500-liter old barrels). The winemakers, Anders Frederik Steen and Anne Bruun Blauert, practice organic viticulture and follow a philosophy of minimal intervention, aiming for wines that reflect the terroir and vintage without additives, fining, or filtration.