Clovis Ochin, RIP In Peace Prodigy! 2023

100% Bobal

Utiel-Requena, Valencia, Spain

Harvest at the end of September and the beginning of October. Bobal is sourced from an 135 year old ungrafted pre-phylloxera plot. Fermentation occurs whole-bunch with 7 days of maceration (7 being Clovis’s favorite number) before being racked into demi-johns. The remaining juice is kept in tank and used to top up the demi-johns weekly to avoid oxidation. NO ADDED SULFUR, VEGAN.

Clovis Ochin spent close to two decades at the center of the Paris natural wine scene -- building Yard, a cult restaurant and benchmark of new-gen French gastronomy, and Culinaries, a natural wine distributor and organic food startup. His conversion to wine started in 2005 when he wandered into a cave in the 11th arrondissement drawn by the sound of Fela Kuti, and left 12 hours later a true believer.

More recently, he headed to Catalunya to make wine himself, drawing inspiration from neighbors Massimo and Antonella at Partida Creus. Working out of their cellar, he sources old-vine Bobal from a historic plot in Utiel-Requena and Xarel-lo and Macabeo from ~80-year-old vines in Penedès. First vintages released in 2022.