2023 P. maratima
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. P. maritima (beach plum) can be found along coastal New England, making for a delightfully tart, tannic, juicy, late summer treat. The perfect namesake for this slightly oddball summer delight of wine. It feels wrong to call it a red because it’s so light, but it isn’t made like a rose, then there’s the fact that it’s got red fleshed apples in it too…whatever you want to call it though it takes some of the best parts of all its constituent elements.
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. P. maritima (beach plum) can be found along coastal New England, making for a delightfully tart, tannic, juicy, late summer treat. The perfect namesake for this slightly oddball summer delight of wine. It feels wrong to call it a red because it’s so light, but it isn’t made like a rose, then there’s the fact that it’s got red fleshed apples in it too…whatever you want to call it though it takes some of the best parts of all its constituent elements.
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. P. maritima (beach plum) can be found along coastal New England, making for a delightfully tart, tannic, juicy, late summer treat. The perfect namesake for this slightly oddball summer delight of wine. It feels wrong to call it a red because it’s so light, but it isn’t made like a rose, then there’s the fact that it’s got red fleshed apples in it too…whatever you want to call it though it takes some of the best parts of all its constituent elements.
ABV: 12%
Cases Produced: 30 cases, 2 tall pony kegs, & 1 sixtel keg
Style: Experimental Carbonic Red/Cider Coferment
Appearance: Medium salmon
Tasting notes: Strawberry, melon, scone, rainier cherry, walnut
Ingredients: 80% carbonic cab franc, 20% redfield apple pomace
Skin contact: 6 days cab franc, <1 day apple
Maturation Process / Winemakers Notes: This wine was pretty much entirely a happy accident. The cab franc came after the destemmer had already been cleaned and stored for the winter, but we didn’t want to use it for rose, so that’s where the decision to go carbonic came from! Again, issues processing apples are how that element came to be what it was—we were struggling to get enough juice from our apples without an apple press so we decided to essentially use the cab franc as a filter to get more juice of the redfield apples we had. The initial result had potential but was a little out of balance—very strawberry forward but with a seemingly out of place grippiness from the redfield apple tannins. Hence we filled a barrel to turn the tannins into something a bit more deliberate and rounded. Let’s call it as it is, the result is a strawberry shortcake in wine form. Super fun. Aged >6 months before sulfiting to .7ppm molecular sulfur at bottling (a bit of sulfites were added earlier in the process with this one as well—we had a leaky barrel that led to a bit too much oxygen on the initial transfer so added some then…then the pH wasn’t where it needed to be in the barrel portion and we were getting some mouse that needed to be kept at bay with another small dose of sulfur).