Benoit Courault 'Le Verger de l'Étang' Rouge, 2024 DDH IIPA After an eleven month fermentation

After an eleven month fermentation ‘sur lie’ and a double distillation

or grilled shrimp with olive oil and herbs or a simple snack of toast spread with fresh goat cheese

Still packing a lot of cinnamon warmth

all-natural ingredients Germany has to offer:

Enjoy with fresh oysters

Benoit Courault 'Le Verger de l'Étang' Rouge, 2024 DDH IIPA After an eleven month fermentationThis is made from 75% Grolleau and 25% Pineau D'Aunis. Light, juicy, and savory, but with incredible depth and structure. We would pair it with katsudon over rice with a fried egg and steamed cabbage on top. Benoit Courault is not the son of a winemaker, but went to study wine early on, working in the Beaune until 2006 when he found 5 hectares of vines in the Loire, and has never looked back.