This vintage the Groseille is made of 100% Gamay. Three-quarters of the harvest is pressed directly, in whole bunches. Then the other quarter of the grapes, also in whole bunches, is submerged in the direct-press juice for a 3-week maceration. No crushing, no pumping over, no additions, more infusion than extraction. After 3 weeks the whole lot is pressed again and put into old barrels, where the wine is left until June when it is lightly filtered and bottled with a touch of added SO2.
Alexis Hudon is a young Quebecois transplant and New Kid On the Block in the Loire Valley. He worked as a sommelier on the other side of the Atlantic before moving to France to do harvests and cellar work for Julien Guillot, Nicolas Reau, Cyril Zangs and most notably Domaine Jousset. He produced the first two vintages of his own wines from his mentor Bertrand Jousset’s cellar in Montlouis-sur-Loire but has recently set up shop in Bourges. Here, in a former garage, he vinifies Gamay, Menu Pineau and Sauvignon Blanc – harvested at various farmers in the area – into humble but profound natural wines that have been flying from our shelves ever since we introduced them in Amsterdam in the summer of 2019.