The wine has aromas of watermelon and red-fleshed muskmelon, with a soft, breezy aroma of wild strawberries. On the palate, the melon and strawberry aromas are even more pronounced. The finish has bright red fruit, salty, basil, and strawberry flavors, all of which can be enjoyed with the occasional strawberry flavor. The Mourvedre comes from the calcareous alluvial soils of San Benito Arroyo and Arroyo Seco Canyon, while the Grenache and Cinsault come from the calcium-rich shale cliffs near the Arroyo Seco River, known as the Aguajito Shale. The grapes harvested at 22 Brix for the rosé have a pronounced natural acidity. The skin contact is allowed for 3-6 hours, and then the wine is pressed. The juice is fermented in multiple lots at low temperatures to bring out the clarity of the aromas, the lively acidity, and the versatile flavors. Fermented only in stainless steel tanks, sterile filtered and bottled without MLF. Le Petit Paysant means "country boy" in French. This touts the concept that Le Petit Paysant wines are made using grapes from unknown (rural) regions, rather than famous wine regions. Also, Ian learned winemaking by watching others and did not receive formal education in oenology, so the wine's name conveys the appeal that even someone who is not a thoroughbred (like someone from the countryside) can make a good wine. <I Brand>
I Brand does not have a fancy tasting room decorated with artworks, nor does it have a famous winemaking consultant. For owner and winemaker Ian Brand, running a winery is simply about making delicious table wines that can be enjoyed every day and releasing them to the world. Making $300 wines using grapes from famous wine regions is easy for anyone with the funds. Ian's goal is to make wines with a strong sense of acidity and minerals in Monterey County, which is well established as a grape-producing region but still has many great (cheap) vineyards if you look for them.
Ian started the winery with his wife Heather in 2007. The reason they chose Monterey was because they felt that Monterey wines, which were characterized by their oak aromas and "sloppy" flavors, had become mainstream and they wanted to break this trend.
"What exactly has been the 'development' in California wine over the past 20 years? Technological advances, cloning research, VSP tailoring, winemaking equipment incorporating the latest technology. Have all of this really improved California wine? Rather, haven't they sucked the soul out of the wine and the winemakers? Has the passion and traditional art been lost?"
Ian believes that the technological advances in California winemaking and brewing have caused a reversal of everything, so he is trying to go back to the basics in Monterey. The essence of the I.Brand lies in the well-cultivated fields, the grapes that grow there, and the gentle brewing techniques and sensibilities that do not erase the individuality of each grape.
In 2019, he was named Winemaker of the Year by the San Francisco Chronicle, a national newspaper in the United States, and became an instant star. However, for Ian, this achievement and fame were just one step.