Gascony, South West France
In 2012, the family estate (28 ha) was taken over. At the time, the estate was under conventional farming methods. The use of weed-killers was stopped immediately and they planted all the rows with green cover crops from autumn to spring, using organic practices. A few years have been necessary to re-establish the soils, the biodiversity, the vegetation and thus to have grapes suitable for natural vinification.
In 2017 they made their first bottled vintage of a rosé and a white made with indigenous yeasts and no other additions, only 2mg/L of SO2 before bottling.
With the help of Dominique Andiran (natural winemaker, friend and neighbour), since 2019, Sébastien has been proudly able to sell his ‘jus’ to other fellow winemakers (in the Loire to Bertrand Jousset & Frantz Saumon and in Jurancon, Jean Baptiste Semmartin). He values their relationships and believes the sharing of the same values with such passionate producers is essential.
Syrah is a black skinned grape variety whose origins are thought to be in the Rhone Valley of France which it produces very deep coloured, intense red wines showing dark berry, smokey and meaty aromas. It also grows along the southern regions of Languedoc-Roussillon and Southwest France and can be produced in a more fruity, cheerful, easy going style through the use of Carbonic Maceration, and swapping oak-ageing for stainless steel vats.
Côtes de Gascogne is a wine-growing district in Gascony producing principally white wine. It is mainly located in the département of the Gers in the former Midi-Pyrénées region (now part of the Occitanie region), and it belongs to the wine region South West France. The Atlantic Ocean although far away behind Les Landes still has influence, further spring is rather wet and it is sunny in the rest of the year.
Since autumn 2018, organic conversion was initiated, with the implementation of biodynamics on the whole vineyard. Biodynamic compost (Maria Thun dung and preparation 500) is used alongside copper and herbal tisanes (dandelion, horsetail, comfrey, nettle, etc.) with the help of the lunar calendar. Since 2015, no external fertiliser has been applied to the vineyard. A partnership with a shepherd has been set up to graze 50 sheep in the vineyards. YIELDS: 40hl/ha
• Manual harvested
• 1/3 destemmed or 2/3 whole bunch in stainless steel vats • Pressed after 13 days
• Semi-carbonic maceration
• Indigenous yeast, spontaneous fermentation
• No Elevage
• Malolactic fermentation
• No Filtration, No Fining
• No Added Sulphites