Sous le Vegetal Octave Samos

$59.00

6 in stock

Vintage: 2018
Region: Samos, Greece
Viticulture: Organic and Biodynamic
Grape varieties: Muscat Blanc à Petits Grains

Sous le Vegetal Octave Samos is the bottling of eight different vineyard sites, showing off the varying soil types on Mount Karvounis.

Song: I Sat By the Ocean by Queens of the Stone Age

6 in stock

Save 10% when you buy six or more bottles (mix and match) 

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About Sous le Vegetal Octave Samos

Sous le Vegetal Octave Samos is the bottling of eight different vineyard sites, showing off the varying soil types on Mount Karvounis. Additionally, the amphora and concrete impart a wider breadth in the palate and relaxes the otherwise heavily savory aspect this grape can sometimes take on. Chalky with sun-baked citrus and stone fruit. Delicious, medium-length white from an inimitable place.

100% Muscat Blanc á Petits Grains hand-harvested from eight different vineyard sites, with soils composed of schist, quartz, and limestone. The grapes are directly-pressed and spontaneous fermentation in amphora and concrete vats is kickstarted with only the help of indigenous yeasts. Unfined, unfiltered with no additional SO2 at bottling.

About Sous le Vegetal

Sous le Végétal is a collaborative wine project between Jason Ligas of Domine Ligas and Patrick Bouju of Domaine la Bohéme. This project finds them on the beautiful island of Samos in Greece, located one mile off the coast of Turkey.

Sous le Végétal actively avoids the industrial farming practices that dominate winemaking in Greece and have opted to do extensive work in the vineyards to restore a healthy permaculture for their vines and the rich assortment of volcanic soils. Their farming practices are biodynamic and organic, down to the utilization of herbs and natural balms to heal and protect the vines.

Each cuvée features Muscat Blanc à Petits Grains. The goal of this project is to show the different expressions of this grape in all of the different microclimates on the island. Every grape is harvested by hand and fermented and aged in a succession of vessels specific to each wine.

In Jason’s words, “This project is entirely geared towards a very specific level of quality, and in order to nourish this project, I rely on the microcosmos, on the infinitely small. Furthermore, I believe in the infinitely slow.”

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