Oeno House Event

We are pleased to showcase the following Liber Pater wines tonight for you to taste along with Olivier Gasselin.

Liber Pater, a small boutique winery in the Graves appellation of Bordeaux, which began production only in 2006, has earned a cult status in very a short time, making it one of the rarest and most sought-after wines of today. Yields are kept extremely low and the annual production is limited to only 200 cases or less.

Owner-winemaker Loïc Pasquet does things differently, and for this reason, his stunning wines taste like no other wine you may have tried earlier.

Some of the grape varietals planted on the seven-hectare vineyard in Graves dating back to Roman era, like Castet, Mancin, Tarney Coulant and Marselan, are from pre-phylloxera times and not allowed by INOA rules in Bordeaux blends anymore, while the Cabernet Sauvignon and Merlot vines are more than 40 years old.

Terroir

The vineyards are planted on a unique and very historic terroir, created some 5.3 million years ago when the sea withdrew completely from the Aquitaine Basin and gradually deposited sand and clay and more specifically gravel (pebbles) on its way on the emerged soils.

Hence the name of the region “Graves”, due to its significant amount of pebbles in the soils. The vineyards are planted at extremely high density of up to 20,000 vines per hectare, contrary to local winemaking rules and customs of today, but following traditions of the early 19th century. Because of the density, a Spanish mule is used for tilling the soil, as a regular plough horse is too wide for the narrow rows. Even the plough used is 150 years old.

Liber Pater "The Leaf" 2007

2007 was the first vintage that the vineyard was farmed fully organic and in perfect harmony with Nature; therefore the leaf symbolism. The heart shape was chosen as Loïc met his wife-to-be this year. Wines produced in 2007 in minuscule amounts; Red, White and Sweet. Oeno have taken inspiration from this special label to re-create our window installation for the Liber Pater feature month here at Oeno House.

2007, The Leaf

Altitude	90 metres
Soil	Topsoil is a mix of sand and gravel
Subsoil	Gravel with clay
Vineyard surface	2,3 HA
Location	Graves: lieu dits: Barreyre & Pessilla
Age of vines	Approx. 60 years
ALC	14%
Varieties	60% Cabernet Sauvignon & 40% Merlot

Liber Pater "The Storm" 2009

The label for 2009 symbolizes 2 highly dramatic storms in June that challenged the vintage and led to a significant loss of grapes. Only Liber Pater Red was produced in this vintage and in an even more limited volume than usually.

Liber Pater "The Storm" 2009

Altitude	90 metres
Soil	Topsoil is a mix of sand and gravel
Subsoil	Gravel with clay
Vineyard surface	2,3 HA
Location	Graves: lieu dits: Barreyre & Pessilla
Age of vines	Approx. 60 years
ALC	14%
Varieties	98% Cabernet Sauvignon / 2% Merlot

2011, The Dream of Liber Pater

Everyone else in the region had finished harvest by September 24th due to difficult weather conditions, with a severe lack of sun and an abundance of rain. The harvest at Liber Pater started only on October 4th and stretched over 15 days in optimal weather conditions. This not only saved the vintage, but also made it outstanding in quality, hence “the dream”. 2011 gave beautiful grapes for both Red and Sweet Liber Pater.

2011, The Dream of Liber Pater

Altitude	90 metres
Soil	Topsoil is a mix of sand and gravel
Subsoil	Gravel with clay
Vineyard surface	2,3 HA
Location	Graves: lieu dits: Barreyre & Pessilla
Age of vines	50% ungrafted young vines & 50% approx. 60 years old
ALC	14%
Varieties	95% Cabernet Sauvignon / 5% Petit Verdot

Denarius, 2015

Following on from the above we are also presenting the new passion project of Loic’s, Denarius. Denarius, which was born out of a desire to create something “more affordable”. Denarius will put wines from own-rooted vines back on the tables of French restaurants. This is a very special price to be able taste pre-phylloxera wine”, Loic Pasquet.

Denarius, 2015

Altitude	70 metres
Soil	gravel
Subsoil	shell and clay
Vineyard surface	1,3 HA
Location	Graves
Ageing	5 years 20% new oak
ALC	13.1%
Varieties	Petite Vidure, Tarnay, Castets and Saint Macaire

Denarius, 2018

Denarius, 2018

Altitude	70 metres
Soil	gravel
Subsoil	shell and clay
Vineyard surface	1,3 HA
Location	Graves
Ageing	24 months in Amphora
ALC	13.1%
Varieties	Petite Vidure, Tarnay, Castets and Saint Macaire

Welcome Canapés by

Seared Tuna Tataki with Daikon, Passionfruit, Pepper Coulis
Duck Mousse Choux with Rhubarb Jelly
Avocado & Quinoa Maki Roll (VE)

The finest Italian Charcuterie & Cheese Boards by Oeno House

Cheese Selection

Taleggio PDO

Tosi’s Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.

Toma Classica PDO

Tosi’s Toma is a PDO cheese made in the Piedmont region of Italy from pasteurised cow’s milk. Elastic rind, big eyes and an intense flavour that varies with seasoning

Pecorino Toscano DOP

Aged Pecorino Toscano DOP has a persistent, balanced flavour, defined as splendid and elegant in the Gambero Rosso of October ’89, an article in which Duilio was defined as “the magician of the Tuscan pecorino”. This is one of the most awarded cheeses of the Caseificio Il Fiorino company, winner of the 2007 San Lucio Trophy, best cheese of Italy.

Gorgonzola dolce DOP

Gorgonzola DOP Tosi, Pasteurized selected cow’s milk, aged at least 60 days – Sweet and Delicate, full aromas of milk and cream with good pleasant

Charcuterie Selection

Mortadella Maialino Nero

Black Pig Mortadella, produced in a traditional method from the autochthone Black Pigs

Salame Napoli

Traditional salami from Camapnia region

Salame al tartufo

Salami from Abruzzo Region infused with local truffles

Specialised Italian Sides

Grissini Classici, Fongo

Traditional hand-stretched breadsticks made exclusively from water, flour, salt, yeast, a little lard and extra virgin olive oil entirely produced in Italy. With their unmistakable fragrance, they combine perfectly with any type of food.

Mini Lingue Di Suocera, Fongo

The traditional italian mini flat breads by Mario Fongo

All served with the finest Sour Dough bread, a selection of traditional chutneys and fresh fruit.

Dessert By Fortnum & Mason

Rose Eclair