Anders Frederik Steen – Go visit nature before it is too late 2022 ONE PER ORDER

Go visit nature before it is too late 2022 is a natural wine crafted by , in the Ardeche region in . This white wine is made with grapes, sourced from Anne and Anders’ good friends and neighbours Le Mazel. This Viognier is quite specific, being a wine not typical to the often overpowering Viognier presence, but very much Anne and Anders style! Expect a little V.A on the nose, yet it stays fresh and clean. This is a Viognier with some edge, and also a bit creamy too. Expect notes of Stollen Christmas cake, tarte tartin, cream and mild…

Original price was: $39.21.Current price is: $31.37.

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SKU: SRC-5c05232598f38e67f887
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Description

Go visit nature before it is too late 2022 is a natural wine crafted by , in the Ardeche region in . This white wine is made with grapes, sourced from Anne and Anders’ good friends and neighbours Le Mazel.

This Viognier is quite specific, being a wine not typical to the often overpowering Viognier presence, but very much Anne and Anders style! Expect a little V.A on the nose, yet it stays fresh and clean. This is a Viognier with some edge, and also a bit creamy too. Expect notes of Stollen Christmas cake, tarte tartin, cream and mild hay.

ONE PER ORDER

Anders Frederik Steen states that Go Visit Nature Before Its Too Late is made with “Viognier from the old vines of Mazel, Jocelyne and Gérald Ousrtic. We pressed the grapes directly on the old wooden pressoir of Mazel for five days – we only used the juice from the first four days. The juice from the fifth and last day was used for another wine. After a couple of days fermentation in a fiberglass tank, we transferred the now fermenting young wine to old barriques.

In these barriques the wine finished its fermentation and stayed until bottling in May 2025, meaning a little more than 2 ½ year. The élevage helped both us and the Viognier to get rid of the clumsy and often not so elegant exotic fruit of Viognier. It added another layer of oxidation and notes similar to the bitter acidity we know from salted lemons and olive oil.”

Anders Frederik Steen

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