Writing and winemaker interviews

Winemaker Profile: Côme Isambert

Posted by Joel Wright on

Côme Isambert is a winemaker we have worked with from the start, he is a teacher in a vinification school who makes his own wine in his spare time. Every year we get a different set of wines according to the fruit he can purchase or gets given from other Loire vignerons. The cellar is set up underneath a Chateau in Saumur, at the entrance of an old mushroom factory in caves built into the rock. He gets to use the space as the owner of the Chateau doesn’t want people breaking in and using the space for underground raves....

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Grower Profile: François Saint-Lô, Rue Des Belles Caves, Berrie, Loire

Posted by Joel Wright on

Adding sulphur locks your wine at a precise moment, like a photography, so you do lock some aromas, and kill others. In the end, natural wine just feels so more lively. It shines better.

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Checking in with Brendan Tracey.

Posted by Joel Wright on

What was the first natural wine you tasted that moved you, made you think about learning to make wine this way ? Actually two wines:For white wine it was « La Frileuse 2007 », 100% Romorantin variety, made by the Puzelat brothers at Clos du Tue Boeuf, in the Sologne village Les Montils, near Cour-Cheverny. For red wine it was, « Je bois du Vin de Table, même quand il n'y a pas de table 2007 ». It was a Pineau d'Aunis 100 %, made by Pascal Simonutti at La Galetière, Touraine-Mesland. In your first few vintages what lessons did...

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