La Sorga ‘Esprit Attila’ Rouge 2019

Location: France, Languedoc-Roussillon

Winemaker: Antony Tortul

Grapes: Carignan, Syrah, Grenache, Merlot, Aramon

Soil: clay-limestone ferruginous (rust colored, oxidized) soil

Winemaking: made with 60% Carignan (113 years old), 30% Syrah (40 years old), as well as Grenache, Merlot, and Aramon. The grapes come from Lagrasse, in the wine region of Corbières. Whole bunches are macerated for 90 days before maturing in cement tanks for one year, followed by another year aging in the bottle.

From us at M&L: Concentrated but not bulky, ‘Esprit Attila’ is a terrific example of the power of the southern sun complemented by the cooling Mediterranean and the crunchy limestone soils of Corbieres. Black fruited and imminently drinkable, this is a gastronomic wine that is also quite romantic. Drink with mutton stew and couscous or ratatouille or a chunk of fried bread and olives.

From the producer: Anthony Tortul grew up in Ariège, a picturesque department of south-west France, where the land rises into the mountains of the Pyrenees. Leaving this unspoiled countryside behind, he moved to Toulouse to study chemistry. In September 2001, the explosion of the AZF fertilizer factory in Toulouse sent literal shock-waves through the surrounding area, resulting in thousands of injuries and 31 deaths. Anthony changed his career, choosing to follow a love of wine and nature. La Sorga came to life in 2008. Having worked for six years across the south of France and the Rhône, Anthony began to make wine in his father’s garage. As a négociant winemaker (using purchased grapes) Anthony meticulously selects grapes from a total of 25 hectares, working exclusively with organic and biodynamic vineyards. Anthony focuses on grapes from Languedoc, having previously used a small amount from other regions such as Chateauneuf du Pape and Gaillac. In 2018 he purchased his own, small vineyard of less than a hectare. Anthony’s reputation for energetic wines with eye-catching, rock ‘n’ roll labels (some designed by himself, most by Benjamin Nérot) quickly spread his name throughout the natural wine world, fuelled by his insistence on zero-sulphite vinification.