Your Guide to Organic, Biodynamic and Natural Wine



Domaine Cousin Leduc

In an area south of Angers in the Loire Valley, Mister Olivier Cousin of Domaine Cousin-Leduc creates gorgeous natural wines. He makes wines similar to his ancestors; from using a horse and plough to refusing chemicals, he wants the trueness of the terroir and the variety to shine through.The grapes grown on these 12 hectares are Gamay, Chardonnay, Sauvignon, Cabernet Franc, Grolleau and Chenin. His wine does not contain added enzymes, sulfur or yeasts.


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Domaine de Villaine is located in Bouzeron, nestled in the Côte Chalonnaise region, between Chassagne-Montrachet and Santenay to the North and Mercurey to the South.The white wines from the aligoté grape have made Bouzeron’s reputation. A strong village tradition has maintained this grape here in spite of the temptation to replace it by the more fashionable chardonnay or pinot noir. The “Bouzeron” is today the only wine of France made from the aligoté grape which has been granted a full-fledged “appellation-village”.Besides the warm micro-climate, two main factors explain the quality of the wines produced in Bouzeron:- Steep slopes with nutrient-poor, limestone-rich soils which favor a good maturity of the grapes and yields that are naturally low- The conservation, through selection in the vineyards, of old types such as the golden “Aligoté doré” grape which makes wines that are more aromatic and harmoniousWe have used the organic methods of cultivation in our vineyards since 1986. Through respect of the soil and of its environment, they have allowed us to fine-tune these local factors and consequently better express the unique character of the terroir of Bouzeron.


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In the vineyards: protect the soil and the terroir typicity.Since 1985 both in his older vineyards as well as in his younger vineyards, Emmanuel Giboulot has worked on an organic basis. The vineyards are ploughed and he makes use of biodynamic preparations. He uses organic composts to stimulate the natural microbiological life of the soil. The results are excellent grape maturity with sugar levels at their optimum and a natural sugar to acidity balance. Harvest is entirely manual.Vinification: A search for quality, integrity and respect for the natural typicity of the grapes.Emmanuel only uses natural indigenous yeasts. The use of SO2 is careful and adapted to each particular wine. The white wines: alcoholic fermentation and maturing, over a period of 12 to 15 months, happens in small burgundian oak barrels.For the reds: the grape bunches are generally de-stemmed, sometimes only partially depending on the vintage. During the fermentation process the temperature is controlled. A limited proportion of new oak is used so as to not mask the primary characteristics of the fruit and to respect each terroir during maturation.


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Our family domaine was founded in the early XIX th century in the village of Volnay. Today, the domaine is comprised of ten hectares divided into regional, village and premier cru appellations. We produce red wines such as Bourgogne Passetoutgrain, Bourgogne Pinot Noir, Volnay, Volnay premier cru and Beaunne premier cru. The white wines are Bourgogne Aligoté and Meursault.We cultivate our vineyards with the utmost respect for the terroir: that is one of the pillars of our job as a vigneron. In the thirties, Henri Lafarge applied this philosophy and convinced of his wines’ quality, bottled and sold the 1934 vintage. For over 30 years, we have been bottling and selling our entire production in bottle. During the 1960’s and the 1970’s, Michel, inspired by the same philosophy, resisted overfertilization and the use of pesticides. This approach enhanced the health of the vines, the expression of the terroir and the quality of the wines. Today, Frederic, with the same passion and commitment to family tradition, treats the vineyards with the same respect. All vines in need of replacement are grafts from the existing old vines of the domaine. In 1997, taking this a step further, he began using biodynamic methods in a small parcel.Due to successful results, the entire domaine has been biodynamic from 2000. Biodynamics is the natural progression of the domaine’s philosophy. We are convinced that it is the right way to create and improve harmony between soil, vineyard and human beings.


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Pierre Morey founded his domaine in 1971, following his parents and forefathers, wine makers in Meursault for two centuries (and in Chassagne-Montrachet before that).The domaine has a surface area of ten hectares in the communes of Meursault, Monthelie, Pommard and Puligny-Montrachet, and produces the following appellations:Bourgogne Aligoté, Bourgogne “Chardonnay”, Meursault, Meursault “Les Tessons”, Meursault Perrieres premier cru, Batard-Montrachet grand cru, Bourgogne “Pinot Noir”, Monthelie, Meursault “Les Durots”, Pommard Grands Epenots premier cru.All the vineyards have been cultivated bio-dynamically since 1997, after five years of organic production (Ecocert certificate and Biodynamic).The wines of the domaine Pierre Morey are distributed exclusively by the Morey-Blanc company, a small, family-run marketing company.


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Wine is one of the most civilized things in existence. In my capacity as a wine grower, the path of gentleness and respect enables me to make my way towards the highest degree of expression of my soils. This gentleness, chosen with due consideration, often follows the paths of tradition.It travels across the vineyard. From the first buds to harvesting, the grape is accompanied but never forced. It passes through the fermentation room where the bunches of grapes are meticulously sorted and delicately pressed. It follows its course through the cellar where the wine gently oozes out in all solemnity. It finally slips into its bottleto set free in their entirety, some years later, its flavours and delicate, elegant and harmonious fragrances.In short, the prospects that gentleness offers to the wine grower who knows how to follow them through are rich. Rich, too, are the heady perspectives for the amateur who knows how to taste them.


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Château Falfas

Château Falfas has an historic reputation. The present buildings were constructed in 1612; and well before that time, the wines were exported to the English Court of the Edwards.The 22 hectares (55 acres) of vineyards extend over the hillsides sloping to the south around the Chateau, less than half a mile from the Gironde in this beautiful rolling region, Côtes de Bourg. The domain is entirely planted to the noble growths of Bordeaux: Merlot, Cabernet, Malbec. The soil of Falfas rests on limestone deposits. In the topsoil of this “terroir”, predominantly clay and lime-stone, the vines take hold sinking their roots deeply and profoundly to the mother rock. Thus, in the temperate climate of the Gironde estuary the vines and their lush fruit reach peak maturity under virtually ideal conditions. Limited yields and rigorous selection are standard elements at Falfas. A manual harvest followed by long and careful vinification and aging in barrels of French oak, insure wines of the highest quality with excellent maturation and conservation in bottle over many years.Our philosophy is simple: we believe that the finest wines are “grown” not made! The vintner’s art lies essentially in allowing the richness of his vineyard to express itself naturally through its fruits. The grape is the key and it must be the pure reflection of its unique terroir. Thus our endeavor begins with our respect for this terroir – BioDynamic cultivation, no extraneous yeasts or other matter, no synthetic chemical products – which permits us to extract the essence of the fruit in order to make a wine of great character, rich and generous, a true pleasure to be shared.


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Château le Puy

Château le Puy lies on the same rock plateau as Saint-Emilion and Pomerol, known in ancient times as “the Plateau of Wonders” because of the excellence of its wines. Château le Puy is on the Bordeaux Côtes de Francs area. We know that the AMOREAU family has been living and working on the Château le Puy estate since 1610.Culture is done according to ecosystem, organic and biodynamic methods.The harvest is done manually. No yeasting nor chaptalization is used. “Barthélemy”, “Marie-Cécile” and “Marie-Elisa” wines are raised by stirring without the addition of sulfites.After the fermentation the wine is racked off and poured into large casks and oak barrels. Two years later, bottling is done without filtering and with great care halfway into a waning moon.The longevity of many Château le Puy wines – some may last more than 60 years – is a result of their natural stability and their ideal storage conditions. The main characteristics are bright red glow with slight orangey glints (even in young wines), an intense bouquet characterized by the elegance and delicacy of its aromas and the incomparable softness of the tannins.


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