Celine et laurent Tripoz, Maconnais
AOCs: Macon, Pouilly Loche, Bourgogne,Cremant de Bourgogne, Bourgogne Aligote
Varieties: Chardonnay, Aligote, Pinot Noir, Gamay
Viticulture: Biodynamic (AB and Demeter)
Size: 11.5 hectares
Production: Up to 5,000 cases annually
Terroir: Clay with broken down limestone (Argile a calcaire)
Varieties: Chardonnay, Aligote, Pinot Noir, Gamay
Viticulture: Biodynamic (AB and Demeter)
Size: 11.5 hectares
Production: Up to 5,000 cases annually
Terroir: Clay with broken down limestone (Argile a calcaire)
Celine and Laurent Tripoz started their domaine in 1986, selling grapes to the local cooperative before making their first wines in 1990. They became interested in organic and then biodynamic viticulture, converting the domaine very early on. Celine and Laurent are born into wine and their passion for good winemaking and conscious viticulture has made them key players in the region.
All the Tripoz vineyards are in or just outside of Loché, where the cellar is located. On eastern exposure, in clay loaded with limestone, the Tripoz believe that the only way to get a sense of terroir in there wine is to work in the most natural manner. "The Maconnais is not blessed with the great terroirs of northern Burgundy, we have to work harder to get good wines here," Laurent says.
All the Tripoz vineyards are in or just outside of Loché, where the cellar is located. On eastern exposure, in clay loaded with limestone, the Tripoz believe that the only way to get a sense of terroir in there wine is to work in the most natural manner. "The Maconnais is not blessed with the great terroirs of northern Burgundy, we have to work harder to get good wines here," Laurent says.
Over the years Trpioz has been exploring the usage of sulfur and absents of it in their cuvees -- pictured above are two exact chardonnays from the Mâconnais that were fermented and aged identically with one difference - 15 -20 ppm of sulfur added at bottling. In 2017, Céline and Laurent of Tripoz began experimenting with the Macon Loché Cuvée du Clocher by bottling a tiny bit of the wine with no sulfur -- the first year by chance was just 501 bottles. The wine was called >>501<< named after the first 501 bottles and the essential biodynamic preparation, horn silica (501).
Céline says the idea was not to create a new cuvée -- "we wanted to be able to compare the two methods for tasting, taking care to keep them in the same conditions, then to make them live the same things (travel, temperatures, salons,...). We also liked to taste them blind, without saying what the difference was between the two, and collect each other's impressions. It was very informative. We started this way again for 3 years (vintages 2018, 2019, and 2020). It is thanks to this experience that we have acquired more precise knowledge on the true role of very little SO2 in bottling and to determine more surely in the future the cuvées that will be able to do without it."
Céline says the idea was not to create a new cuvée -- "we wanted to be able to compare the two methods for tasting, taking care to keep them in the same conditions, then to make them live the same things (travel, temperatures, salons,...). We also liked to taste them blind, without saying what the difference was between the two, and collect each other's impressions. It was very informative. We started this way again for 3 years (vintages 2018, 2019, and 2020). It is thanks to this experience that we have acquired more precise knowledge on the true role of very little SO2 in bottling and to determine more surely in the future the cuvées that will be able to do without it."
WINES
Cremant de Bourgogne is 100% Chardonnay from various plots around the property. Laurent and Celine decided early on that they had to invest to make everything at the property instead of sending their juice to a "champagnisateur." After a few years of doing two versions, one with dosage and one without, they decided to make only one cuvee without any additions, dosage or otherwise, which has become one of the most successful sparking wines of the region.
|
Fleur d'Aligoté is a methode Champenoise Aligoté made without dosage or added sulphur dioxide, just like the Cremant. An early drinking, beautiful wine that is best enjoyed early.
|
Macon Loché is the domaine’s village wine, fermented and raised in stainless steel to show nothing but purity and terroir.
30-year-old vines grown on clay-limestone soils |
The Bourgogne Aligoté is made entirely in stainless steel and is very fresh, bright, and mineral driven
|
The Macon Loché "Les Chenes" comes from a 25-year-old vineyard in the village, and is the only Loché that sees elévage in barrels. This is a deep, complex, and mineral driven wine with an aging window much longer than the other cuvees.
|
The Macon Loché "Les Morandes" is from a parcel Celine and Laurent planted early on, which has never seen any herbicides or pesticides. Also raised entirely in stainless steel, this wine is a more complex and deeper version of the Macon Loché.
|
Pouilly Loché "Reserve" is from vines outside the village, in the Pouilly AOC. This wine sees a long elévage in oak for almost two years and is the domaine’s most ageworthy and complex wine.
|
Bourgogne Rouge "Chant de la Tour" comes from a parcel planted in 2001 that has never seen any synthetic products. The wine is vinified in stainless steel and aged in barrels for less than a year. It is all one can expect from a great Bourgogne Rouge made with little suphur dioxide. Clean, very Pinot, and definitely Bourgogne.
|