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2023 Clos Rousselly Temps Danse Rose

• Aoc Touraine
• Loire Valley, France
• 90% Pineau D’ Aunis, 10% Gamay
• Organic

Back in the 18th century, Clos Roussely was an outbuilding of the grand castle in Angé-sur-Cher. Today, its thick walls provide superior insulation, and the 250-year-old, hand-dug caves are filled with perfectly conditioned barrels. The transformation into a winery began in 1917 when Anatole Roussely purchased it, intending to make wine. Four generations later, his great-grandson, Vincent Roussely, continues this tradition with meticulous care.

The vineyard, in the heart of Angé, overlooks the Cher River in the Touraine and Touraine-Chenonceaux appellation. It spans 8 hectares, certified Organic since 2007. The oldest vines, 80 years old, thrive in clay-limestone and flint soils, benefiting from a temperate climate that enhances Cabernet Franc and Gamay.

Sustainable practices, including plowing and scratching, ensure no herbicides or chemicals are used. Horses plow the oldest vines, and diverse trees and plants protect the vineyard, promoting biodiversity. The vineyard is home to horses, donkeys, and sheep. Harvesting is done manually, and vinification occurs in cellars dug into the tufa beneath the vineyard.

 

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2023 Jouves & Croisille Pur Jus Skin Contact

• Vin De France
• Cahors, France
• 25% Colombard, 25% Chardonnay, 25% Semillon, 25% Sauvignon Blanc 
• Maceration of 3 weeks with the skin (orange).
• Fermented with natural yeasts
• Organic & biodynamic

Jouves & Croisille is the brainchild of longtime friends Fabien Jouves, Germain Croisille, and his brother Simon. Fabien and the Croisille brothers share the same philosophies regarding farming, vinification, and the future of the Cahors appellation. Both the Croisille and Jouves families farm about 30 hectares using organic and biodynamic practices.

Wanting to collaborate outside their family estates, they decided to create a new project using grapes from friends who farm the same way. As the new faces of Cahors, they feel it’s their responsibility to showcase the true expression of Cahors and the real beauty of Malbec, pure and unadulterated.

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2022 Chateau Laubarit Entre Deux Mers

• Aoc Entre-Deux-Mers
• Bordeaux, France
• 40% Sauvignon Blanc,
30% Semillon, 30% Muscadelle
• Organic & biodynamic

Located in Saint Pierre de Bat, 45 kilometers south of Bordeaux, Château Laubarit is in the heart of the Entre-Deux-Mers Haut-Benauge region. This property has been in the Dumas and Simonneau families since 1780. In 1965, Pierre-Abel and Nicole Simonneau took over the estate, eventually passing it to their son, Florent, and daughter-in-law, Isabelle.

The vineyards, certified organic by Ecocert since 1965 and biodynamic by Demeter since 2002, thrive in thick layers of limestone and clay, with iron-rich topsoil. This terroir is ideal for Merlot, Cabernet Sauvignon, Muscadelle, and Sauvignon Blanc.

Isabelle, who grew up farming, naturally joined Florent in working the vines. She later earned a technical degree in winemaking and wine business, began managing the estate in 1994, and today runs Château Laubarit, one of the cleanest and greenest estates in Bordeaux.

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Domaine La Piffaudiere Mon Tout Rouge

• Vin De France
• Loire Valley, France
• 100% Pineau De Aunis 
• Carbonic maceration of 8 days
• Fermented with natural yeasts
• Organic
• Serve chilled

Olivier Bellanger grew up in Monthou-sur-Cher, an hour east of Tours in the central Loire. He obtained his agricultural diploma in 2000 and spent the next eight years working for various domaines in the Loire, notably Philippe Tessier. In 2008, he had the opportunity to buy six hectares of vineyards in Thésée, near his native village, which he immediately converted to organic farming.

The land was affordable partly because there were no associated buildings, so it was only later that he secured a cellar. He vinifies his wines in a friend’s winery, where he rents space. Olivier now farms about ten hectares, selling some fruit to other wineries to maintain cash flow.

Committed to local grapes, Olivier deplores regulations that reward ripping up old vine native varieties that are not in fashion or not allowed in the regional appellation. His wines are a labor of love, and he continuously fine-tunes his blends and adapts to vintage conditions. The results are always exciting, convincing, and delicious.