Domaine du Gringet,  La Madone 2023

Domaine du Gringet’s La Madone 2023 is a striking, small‑batch white from the Alpine slopes of Savoie, crafted to showcase Gringet in its purest, most unadorned form. This experimental cuvée was vinified and bottled with absolutely no added sulfur, offering a vivid, unfiltered look at the personality of the grape and its high‑altitude terroir. Compared with the estate’s La Bergerie, La Madone reveals a more linear, chiseled expression of the same site, with an almost electric precision.

Tasting Notes
In the glass, La Madone 2023 tends toward a pale lemon hue with a faintly hazy edge, a natural result of its unfined, unfiltered élevage. The nose is lifted and incisive, with alpine notes of green apple skin, pear, fresh citrus zest, and white flowers, layered over hints of chalk, wet stone, and a subtle herbal twist reminiscent of mountain herbs. On the palate, the wine is taut and linear, with a vibrant, almost shimmering acidity that drives flavors of lemon pith, crisp orchard fruits, and a saline, mineral backbone. The texture is particularly engaging—both delicate and nervy—reflecting the concrete egg fermentation and the absence of sulfur, which adds a gentle, tactile grip on the finish. This is a wine meant to be enjoyed on the fresher side over the next 2–4 years, when its energy, tension, and precision are at their most expressive.

Production
The fruit for La Madone 2023 comes from the Chez Reydet parcel, an alpine site in Savoie where Gringet thrives on poor, stony soils and cool mountain breezes. The combination of altitude, strong diurnal shifts, and mineral‑rich subsoils yields naturally high acidity and fine aromatic detail. For this special cuvée, the domaine isolated around 700 liters of juice from the grapes usually destined for the La Bergerie blend. The grapes were harvested by hand at optimal ripeness, then gently pressed and fermented spontaneously in concrete eggs, allowing for a slow, even fermentation with constant lees contact. The wine was bottled unfined and unfiltered, with zero added SO₂, to preserve the most transparent, unmanipulated expression of Gringet and its terroir.

Food & Serving
La Madone 2023 is a versatile partner for clean, delicately flavored dishes that echo its alpine freshness. Try it with freshwater fish (trout, perch, or char), simply grilled white fish, sushi and sashimi, or shellfish such as oysters and clams. It also pairs beautifully with soft goat’s cheese, alpine cow’s milk cheeses (Tomme, Reblochon, Raclette in lighter preparations), vegetable tarts, and herb‑driven dishes like tarragon chicken or thyme‑roasted vegetables. Serve well‑chilled at around 8–10°C. A brief opening in the glass is usually enough; decanting is optional but a light splash into a carafe for 15–20 minutes can help the wine open its aromatics, especially in the first year after bottling.

Producer
Domaine du Gringet is a specialist estate dedicated to showcasing the rare, indigenous Gringet grape from the Alpine foothills of Savoie in eastern France. In a region long appreciated locally but only recently discovered by international wine lovers, the domaine has emerged as one of the most focused ambassadors of this singular variety. Working predominantly with high‑altitude, low‑yielding vineyards, the team emphasizes meticulous farming and minimalist, low‑intervention cellar work to capture the crisp mountain character of their terroirs. Experimental cuvées like La Madone highlight the domaine’s willingness to push boundaries—fermenting without added sulfur and bottling unfined and unfiltered—while still maintaining precision and purity, helping to elevate both Gringet and Savoie onto the radar of serious wine drinkers worldwide.

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