# When do we know when something is forever? (2022)

- **Producer:** Anders Frederik Steen & Anne Bruun Blauert
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay, Sauvignon Blanc, Viognier
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 14.8%
- **Average price:** €33
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, lemon, grapefruit, apple, fennel, herbaceous, butter, biscuit, toast, dried apricot, honey, hazelnut

## About this wine

Anders Frederik Steen, a former sommelier at Copenhagen's Noma, and Anne Bruun Blauert craft natural wines in Valvignères, Ardèche, France. Working with organic and biodynamic grapes from local friends at Domaine du Mazel, they create expressive, unadulterated cuvées guided by their philosophy: 'We never fold the same origami twice.' Every wine they produce receives a unique lyrical name that reflects the emotion during its creation, with no cuvée ever repeated in subsequent years.

## Interesting facts

- Winemaker Anders Frederik Steen was formerly a sommelier at Copenhagen's famed Noma.
- The winemakers never repeat a cuvée name or recipe, adhering to their ethos of never folding the same origami twice.
- The grapes underwent an extraordinarily slow direct pressing over five days using a traditional wooden press.

## Food pairing

This rich, high-alcohol natural white wine with intense yellow fruit, broad texture, and structural salinity pairs naturally with rich poultry, pork, and earthy mushroom dishes. The vibrant acidity cuts through rich cream sauces while the structural complexity and phenolic grip complement aged goat cheeses.

## Wine making process

The grapes for this 2022 vintage cuvée were hand-harvested and directly pressed together using Domaine du Mazel's traditional wooden vertical press over five slow days. Only the free-run and press juice from the first four days was selected for this bottle. Fermentation began spontaneously with native yeasts in fiberglass tanks before transferring to old neutral oak barriques. The wine aged on fine lees without topping up, bottled without fining, filtration, or added sulfur dioxide.