Here are some of the vignerons coming for The Big Glou.
Additional profiles added daily!
After spending some time discovering the wine market in both Europe and the US, Martin recently settled in Northern Rhone with his own project, taking over 5 hectares in the area of Saint-Julien-en-Saint-Alban. He aims to developped the vineyard of the Ouveze Valley by replanting traditionnal varieties and maintain ancient, natural winemaking method.
After following his fathers foot steps running the Café de la Nouvelle Mairie, one of the Mecca of natural wine in Paris for a very long time, Nicolas Carmarans decided to call it quit in 2009, and made the move to the Pays d’Entraygues in the Aveyron, where his grand father used to make wine before moving to Paris. With one goal in mind, making the same kind of wines he served for years, he purchased a vineyard (Mauvais Temps) and an old house in the hamlet of Le Bruel, and shall we say, the rest his history!!!
“Wife” of Jean-Yves Bizot, which has his own winery in Vosne Romanée and parent of there 3 sons. Claire domaine is located in the Hautes-Côtes area, right between Beaune and Nuits Saint Georges. She studied agronomy and wine making in Montpellier, and took over her father’s domaine 25 years ago. Her philosophy tends to minimize intervention, both in the vineyards and for the wines. 15 years ago, she started with fermentation without adding sulfites, and year after year, she kept developing these wines.
Pàcina, as a place, dates back to 900AD. Today, it is under the stewardship of Giovanna Tiezzi and her husband Stefano Borsa. It as much a farm as a winery, producing chickpeas, faro, and olive oil. Based in Berardenga, in the heart of all of Tuscany, very little has changed in the winemaking. The focus is on farming organically, fermenting and raising the wines naturally, and preserving the purity of the place called Pàcina.
Nacho Gonzalez is a colleteiro working 1.5 Ha of old vines around the town of Larouco, located in the Valdeorras (Galicia) wine region. Nacho chooses to work outside the DO, as his non-interventionist approach and subsequent wines do not fit the more conventional Valdeorras offerings. His approach to farming is to treat the vineyard as an ecosystem. Fermentations are in clay vessels or open-top barrels with whole grape clusters, and elevage is carried out in old French oak, with no racking, clarifying, or sulfur additions. The resulting wines are pure expressions of old vine Valdeorras terroir. 4.500 bottles made.
Agnès and René Mosse
Agnès and René Mosse live and work in the village of St-Lambert-du-Lattay, in the Coteaux-du-Layon area of Anjou. The Layon is a small tributary to the Loire that lazily digs its way through well exposed and drained hills of schist and sandstone. Its micro-climate allows for a long hang-time, and when the mornings are foggy in the fall, with no rain, botrytis develops easily on the Chenin grapes.
Previously, the Mosse had owned a wine-bar/wine retail in Tours, and they credit the great vignerons they met there, among them Jo Pithon and François Chidaine, as the impetus to become winemakers. They studied viticulture and oenology at the agricultural lycée in Amboise where two of their teachers were Thierry Puzelat (Clos du Tue Boeuf) and Christian Chaussard (Domaine le Briseau).
Pierre Michelland – Domaine de La Realtiere
In 2002 Pierre left the world of the aquaculture to follow the footsteps of his father in the vineyard. The vineyards are on calcareous soil with tiny parcels in restanque, with the benefit of a micro climate in the mountain and harsh in both winter and summer. In the Septentrionale par of the Coteaux D’Aix en Provence appelation, the harvest is late in the season. Harvest by hand and selection in he vineyard. The vinification is selectives according to the varietals, the parcels and the wine chosen. Domaine de La Realtiere is in the Bio since 1994 and in Biodynamie since 2010.
Bow & Arrow
Scott Frank is a scrappy négociant from the Willamette Valley in Oregon. With a background making him uniquely unqualified to be a winemaker he began an apprenticeship with Cameron Winery. Establishing Bow & Arrow shortly thereafter with the conceit of working exclusively with varieties of with the Loire, he is free to explore Oregon’s terroir outside of the Burgundy template the region has adhered to for so long.”