🚧STOP THE PRESSES!🚧

    WHAT’S UP WINOS!! CAN YOU TELL I’M EXCITED!! Wanna know why? I’m gonna tell you!

    After the resounding success of our first direct import, Domaine Ratte, we are PUMPED to be bringing you our second - the absolutely unbelievably smashing wines of Domaine Gross.

    We visited Vincent at his winery in Gueberschwihr, just a few kilometers from Colmar in the Alsace region, back in November last year, and we were utterly floored by the wines he’s producing there. In a spotlessly clean, super vibey (thanks to an orange-y kind of light of undetermined origin) cellar, we tasted through Vincent’s impressive range, and it only took us about five minutes to be like, um yes, we want these please. Lucky for us and for u, he was keen as. 

    Vincent and his father Rémy have ten hectares of vines which they farm biodynamically and harvest by hand, planted to Gewürztraminer, Riesling, Muscat, Sylvaner, Auxerrois and Pinots Gris, Blanc and Noir. Remy took the helm at the winery in 1980, when it comprised just 2.5 hectares belonging to his grandfather. Their goal is aromatics, which they achieve through very gentle pressing and three weeks’ skin contact for their macerated wines. Elevage is between six and twelve months depending on the cuvée, then they get a few months’ sleep in bottle before heading out into the world.

    Vincent got the inspiration to experiment with longer maceration after a visit to Gravner in Friuli, and the northern Italian influence is evident in the wines he produces today - they’d give many a Friuli vigneron a run for their money, with the added bonus of being about half the price. Alongside their six macerated cuvées, Domaine Gross also have two stupidly good crémants and a beautiful dry Riesling from the grand cru Goldert. Quality runs through every single one of these wines, which are clean as a whistle, gastronomic and just straight up delicious. Cute labels 2 - the ladder on the outside is a depiction of the ladder Vincent uses to climb down into the qvevri, which he started using for fermentation in ‘23. 

    We are so freakin excited to have Vincent’s wines as part of our ever growing portfolio, and I just know you’re gonna love them too. You can shop the whole lot here, and we’ll also be pouring them BTG at the bar and restaurant in the next couple of weeks if you’re a try before u buy kind of consumer. Don’t sleep on these wines, I’m telling you. 

    What else? Do you need anything else? I don’t! 

    Love u!

    Megan

    xoxo