Your Guide to Organic, Biodynamic and Natural Wine



Château Lagarette

The Château LAGARETTE, faithful of its 1850 renown: “Natural, rare and precious”.Since 1998, the Château LAGARETTE estate has been the property of the MINVIELLE family—winegrowers and coopers settled in the Camblanes village for several generations. Yvon, sociologist, publisher and University Professor (Paris and West Indies) is interested in the skills of wine-growing, the wine-growing industry and its related biodiversity dimensions. Olympe, a communication consultant, is dedicated to the wine fabrication process with all the necessary patience and attention required to prepare a great wine. Both of their two children, Alexandra and Karl, are passionate, very close to the wine-making process and would not miss any tasting.The 4 hectares vineyard dates back to the Roman time. It surrounds the castle, a former hunting lodge of the Duke of Epernon (15th century) listed on the historical register. Widely exposed to the various winds (the secret of Lagarette wines), the vineyard is composed 70% of very old vines (merlot, cabernet, malbec), the remaining of recent plants (cabernet-franc). The soil consists of quaternary gravels, limestone, clay, quartz and sand.To resort to wine-growing and wine-making traditional practices was not a matter of discussion for Olympe and Yvon. One would say now that their philosophy – in protecting the land by respecting the natural balances between its mineral, vegetal and animal components – is inspired of sustainable development concerns. According to them, the use of pesticides is a consequence of a lack of education or a deliberate spoiling of ecosystems motivated by immediate gains.Wine is always the result of a unique conjunction between man and nature. Wine is a condensation of wine-growers’ and wine-makers’ knowledge accumulated through the ages. The respect of places and times, the observance of biological rhythm, observation, patience and attention are the milestones of their practices.


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Château la Grolet

In a very charming landscape, a great representation of the “Petite Suisse Girondine” is taking place: it’s the Manor of La Grolet, architecturally attractive and surrounded by sunny slopes with famous clayed and gravely soil.The 28 hectares of the domain are situated in a succession of sunny exposed hillsides and terraces, which produce high quality grapes with full maturity.To conserve their connection to the vineyard, Catherine and Jean-Luc Hubert aim to increase the biodiversity of the domain by enhancing the fertility of the soil and preserving healthy plants with natural nutrients.The Huberts oversee hand-picking with small grape boxes in order not to stress their 40-year-old vineyards (an average since some are 80-years-old!) and also to obtaina silky wine—the perfect expression of the unique “terroir” intensified by the biodynamic process.With very soft and gentle winemaking and fermentation with wild yeasts, the result is a very elegant and subtle wine with a lot of richness, earthy spiciness and a very impressive length. La Grolet is perhaps the most “terroir-characteristic wine” of the Côtes de Bourg, and its complexity of aromas, flavour and texture represent its specific place of origin.


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Situated between Toulouse to the East and Bordeaux to the West, Agen to the North and Pau to the South, the department of the Gers is a crossroads and a cultural melting pot.It’s an island in the center of South-West France, still virgin with its perfumes of paradise. Here, forget about motorways, train lines, heavy industry, only nature as far as the eye can see, across rolling countryside towards the wonderful mountain chain of the Pyrenees. It’s at the heart of this country of a thousand castles that little Bouscas lies, proud of its two centuries of existence. With 12 hectares of vines of which 9 are in production, with meadows and woodland bounded by two streams, the domaine is a real haven of peace which we would be delighted to share with you. Since we took over Bouscas in 2001, we have applied the practices and above all the philosophy of Bio-Dynamics, in looking after our vines and making our wine. Our yields are deliberately held low in order to improve quality: what we are seeking to do above all is to introduce a little bit of the life of our corner of paradise in each of our wines.


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Domaine les Aphillanthes

We have been wine growers from father to son since several generations. In 1999 we took over our parents’ vineyard to start up the cellar Les Aphillanthes. Domaine les Aphillanthes is located in Vaucluse. The vineyard is planted on a claylimestone soil essentially severed with rounded rocks.


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Domaine Viret

Advocates of the principles of organic and biodynamic agriculture, the Viret family has chosen to employ a particular form of natural viticulture throughout their estate. Known as “cosmoculture”, this is based on cosmotelluric exchanges. Everything is organised in such a way that both vines and wines are able draw on their own natural defences.Work in the vineyards focuses on reorganising the magnetic field and on the application of preparations made from rocks and plants that are often found on the spot.In the winery, everything has been set up to provide continuity with methods applied in the vineyards. The winery, which was built according to ancient architectural rules (angle of the sun, golden number, cubits, etc.) from blocks of stone weighing 3 to 6 metric tons, provides the ideal location in which to make and improve wine. Vinification principles are highly simplistic, since it’s the quality of the raw materials that is of the greatest importance in making a premium wine. All oenological products and technical operations that seek to modify the wine’s intrinsic equilibrium are banished.Their philosophy draws on the principles of geobiology and flows of energy. It is designed to allow for the wine-maker’s own individual and personal interpretation and sensitivity to come into play. The aim is to produce authentic, natural, living wines that faithfully reflect the terroir from which they originate.The sensory perceptions and gustatory merit that a wine is able to offer should represent the achievements of a lengthy period of reflection and effort.


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Domaine Montirius

This is a 54-hectare (133 acre) family-run estate that has existed for 5 generations.Over the last fifteen years, we have been moving progressively towards a more environmentally-sound approach to our vines and soils. In 1996, to complete this evolution, we converted our estate to biodynamic viticulture subject to monitoring by Ecocert.2002: construction of a new vinification unit.We have built a new winery in line with our biodynamic principles (concrete vats built with dynamized water, building in harmony with its surroundings, etc.). We always pay particular attention to tending and handling our grapes and we wish to continue doing justice to and bringing out the true character of our terroirs.We make a Red Vin de Pays de Vaucluse called “Le Cadet de Montirius”, Vacqueyras “Montirius” red, white and rosé, a red Vacqueyras labelled “Clos Montirius” and a red Gigondas called “Montirius.


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Clos du Joncuas

Since its creation at the beginning of the last century, the Chastan vineyard hascultivated its vines by organic agriculture and made their wines in a natural fashion.Today, following the same methods, we continue to work in harmony by listeningto nature. This creates wines of a great purity and the most beautiful expression ofour soils.The Vineyard:- 29 Hectares. Organic growing by Mention Ecocert since 1989- The youngest vines are 45 years old, up to the oldest at 90 years.- Grape variety: grénache, carignan, cinseault, mourvèdre, syrah, clairette,roussanne, et marsanne.Vinification:The wines are vinified in cement tanks for two to four weeks depending on theappellation and year. The quality of the grape which enters the cellar each year enablesus to work out wines with a minimum of intervention. The Gigondas are aged one yearin a large oak tank.


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Domaine Pierre André

Domaine Pierre André is a family-owned estate of 18 hectares composed of very old vines (average age is 70 years, some parcels are over 130 years old), with extremely diverse soil types (smooth stones, clay, sand, limestone). In order to maximize the quality we practice very low yield, harvest by hand and make a very strict selection of the grapes. We generally practice long fermentation and maturation of 18-20 months in oak vats and barrels, and bottle our wine without any filtration. Our estate is organically cultivated since 1980, and we decided to adopt biodynamic practices in 1992. We renovated our cellars with only natural materials. All of the above enable us to produce wines of outstanding elegance, with very good aging potential, a beautiful expression of the “terroir” and the vintage.Our Châteauneuf du Pape red is nicely expressing the richness of Grenache (80 %) enhanced with Syrah (10 %) and Mourvèdre (8%), and touches of Cinsault, Muscardin, Counoise, Vaccarèse and Picpoul.The Châteauneuf du Pape white is a complex blend of four varietals – Clairette, Bourboulenc, Grenache Blanc and Roussane.


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