LOIRE VALLEY - ANJOU

LOIRE VALLEY - ANJOU

0.00

JEAN-CHRISTOPHE GARNIER 

LES VIGNES DE BABASS 

Add To Cart

garnier.jpg

JEAN-CHRISTOPHE GARNIER 

MINIMAL INTERVENTION

2016 Vin de France "La Roche Bezigon" (Chenin Blanc) 
2015 Vin de France "La Roche Bezigon" (Chenin Blanc) 
2017 Vin de France "Bezigon" (Chenin Blanc) 
2017 Vin de France "La Roche" (Chenin Blanc) 
2017 Vin de France "Les Clavieres" - sold out

Read More...

While working as a sommelier for upscale restaurants, Jean-Christophe Garnier discovered a contingent of underground, off-the-beaten track vignerons, whose intriguing libations inspired him to pivot into natural winemaking himself.

After studying winemaking in Thouarcé, he then pursued a higher diploma in Montreuil-Bellay, and interned with Mark Angéli of Ferme de la Sansonnière and Pierre Parcé of Domaine de La Rectorie.

In 2002, he began his own domain, commencing with 2.3 hectares of 60-year-old Chenin Blanc vines rooted in schist soils. The vineyard is based in Saint-Lambert-du-Lattay in the Anjou region of the Loire Valley, where Garnier farms organically and strives to make wines as naturally as possible. He also draws on biodynamic principles, as a way to respect and enhance the medley of schist, limestone and marl; carboniferous soil; and Brioverian shale that do his domain.

In the winery, he slowly hand-presses the grapes in a Calvados basket press for one, two, or sometimes three days to produce cider-esque and oxidative-style white wines and deeply hued reds with soft tannins. The spirit and originality of his wines are a reflection of his personality.

This region is somewhat of an epicentre for adventurous winemaking ideas, and is home to a supportive natural winemaker community.


babass2.jpg

LES VIGNES DE BABASS   

MINIMAL INTERVENTION

2017 Vin de France "Joseph Anne Francois" (Chenin Blanc)
2018 Vin de France "Groll n' Roll" (Grolleau)
2018 Vin de France "Roc Cab" (Cabernet Franc)
2017 Vin de France "Roc Cab" (Cabernet Franc)

 

Read More...

Sebastien Derviux, better known in the vinous circles as Babass, is a key player in the artisan-wine milieu. Babass was one of the two guys who were behind les Griottes (another iconic natural wine farm from Anjou). Babass and Pat Desplats were among the first rebels in Anjou to schew so2 during the whole vinification. They parted a while ago to each run a smaller vineyard on their own.

In 2011 Babass decided to stand on his own and establish his 2.4 hectares of Cabernet Franc, Grolleau and Chenin Blanc. His wines sum up natural wine for a lot of people – wild but pure and compellingly drinkable.