Myrko Tépus ‘Le Grand Adret’ Rouge 2018

Location: France, Provence

Winemaker: Myrko Tépus

Grapes: Grenache, Syrah, Cinsault

Soil: clay, limestone

Winemaking: Macerated 14 days, fermented in concrete tank. Elevage for 24 months, 12 in barrique, 12 in foudre.

From the Producer: ‘Le Grand Adret’ is the emblematic plot of Esparron de Pallières, with the best sun exposition. The word “adret” comes from “adrecht” which in old French means “on the good side of things“, and it means the sunny side of a mountain. On the sunny side, the light hits the slopes at an angle up to 90°,resulting in an increased calorific value of the rays, becoming almost perpendicular to the ground. It is a homage to “Marius” who planted vines at the Grand Adret in 1962.

From the Importer MFW: The Haut-Var (otherwise known as the Green Provence) is a part of Provence that is in stark contrast to the crowded beaches of the Côte d’Azur. Here, the closest turquoise blue water is in the Gorges du Verdon, a steep river canyon that serves as a natural border between the southern Alps and the beginning of the Mediterranean coast. And it is here in the Coteaux du Verdon that the young vigneron Myrko Tépus decided to lay the foundation for his small winery. As a kid, Myrko traveled throughout the major wine regions of France with his father (a wine merchant), visiting an array of vignerons and learning to taste. After a particularly memorable tasting in Hermitage, Myrko decided that he would become a vigneron when he grew up. Myrko learned about grape growing and winemaking by working at wineries in the Loire Valley (including the likes of Dagueneau), the Lorraine, and Provence. Eventually, Myrko was able to purchase 11ha of old vines in the southern and northern slopes around the village of Esparron. At around 460m in elevation, the range of indigenous grape varieties like Carignan, Cinsault, Grenache, and Ugni Blanc thrive. Ample sunlight ensures ripening while the high elevation and mistral wind help to preserve freshness and acidity. The vines had been farmed without chemicals for ten years before Myrko took them over, and since then, he has continued to work completely organically, with treatments leaning more towards biodynamics to minimize the use of copper. In the cellar, fermentations occur spontaneously in a mix of stainless steel, cement, and large, used barrel. Depending on the cuvée, aging takes place partially or entirely in used demi-muid or foudre. Throughout the range of wines, there is a common thread that expresses a place like no other, seamlessly combining the Provençal ripeness, with a cool, mountain freshness that is entirely unique.