Les Jardins de Theseiis, Thésée, Touraine
AOC: Touraine
Varieties: Gamay, Sauvignon Blanc, Pineau d'Aunis, Cot, and Romorantin
Viticulture: Organic, Certified
Size: 4.9 hectares
Terroir: clay-limestone
Varieties: Gamay, Sauvignon Blanc, Pineau d'Aunis, Cot, and Romorantin
Viticulture: Organic, Certified
Size: 4.9 hectares
Terroir: clay-limestone
"We are Paul-André Risse and Anouk Lavoie-Lamoureux. Biologists by training and researchers in the field of respiratory diseases, we left research in 2012, disappointed with the system that governs research and aware that this career took us away from our values. United by a common passion, wine, we listened to our desire to work in harmony with nature and decided to become winegrowers.
We then had the chance to integrate the International Master of Vine and Wine Vinifera . After a first year at Montpellier SupAgro (2012-2013), we chose to spend the second year of Masters at the University of Turin in Italy (2014). This will have been an opportunity for us to be trained, among other things, in pedology and the territorial characterization of the microflora. Specialized in vine physiology (Anouk) and in the microbiology of native yeasts in alcoholic fermentation (Paul-André), we will do a winemaking course at Domaine Ceretto , whose vineyard is run biodynamically. On this occasion, we had the privilege of meeting Claude and Lydia Bourguignon with whom we were able to discuss the importance of soil life. Since then, biodiversity in soils and crops in general has been a pillar of our work philosophy.
After a few experiences of winemaking and viticulture in conventional estates in Canada, we made the decision to return to Europe, where the vine has been cultivated for centuries and expresses in its grapes all the subtleties that we appreciate so much. We wanted to work exclusively in organic viticulture, by further deepening the principles of biodynamics. No more risks for our health, that of consumers, and this pollution for the environment represented by synthetic phytosanitary agents.
It is by working for committed estates such as Château Palmer and Ferme de la Sansonnière (Mark Angeli and Bruno Ciofi), as well as other small organic estates in Anjou (49), that we have confirmed our desire to settle on a small surface and make wines from the terroirs like those we like to drink.
It was after tasting a bottle of Bruno n' Côt by chance that we were put in contact with Bruno Allion from the Domaine de Pontcher in Thésée (41) in October 2016. Bruno was looking for successors to take over his vineyard with a view to his retirement. A pioneer in his region, the Val de Cher, he vinifies naturally some of the grapes he grows on 13 hectares of vines located on the most beautiful terroirs around Thésée. A very nice meeting that ends with a commitment to take over 4.9 hectares of vines and 1.6 hectares of land to be planted on Thésée and Monthou-sur-Cher.
Indeed, how not to fall in love with these south-facing hillsides sliding towards the Cher, and overlooking the steeple of the village church. An authentic cellar built to work in gravity and traditional cellars dug into the tufa stone, guaranteeing the best desired aging conditions. Superbly maintained vines cultivated biodynamically since 1997, interspersed with fruit trees and little bits of vegetable garden, which give deep and singular wines, as we want them!
It is after having done the harvest and the vinification with Bruno in 2017 that we are embarking with the greatest respect on the continuation of his work. A great adventure that begins in Les Jardins de Theseiis." - Paul-André Risse and Anouk Lavoie-Lamoureux
We then had the chance to integrate the International Master of Vine and Wine Vinifera . After a first year at Montpellier SupAgro (2012-2013), we chose to spend the second year of Masters at the University of Turin in Italy (2014). This will have been an opportunity for us to be trained, among other things, in pedology and the territorial characterization of the microflora. Specialized in vine physiology (Anouk) and in the microbiology of native yeasts in alcoholic fermentation (Paul-André), we will do a winemaking course at Domaine Ceretto , whose vineyard is run biodynamically. On this occasion, we had the privilege of meeting Claude and Lydia Bourguignon with whom we were able to discuss the importance of soil life. Since then, biodiversity in soils and crops in general has been a pillar of our work philosophy.
After a few experiences of winemaking and viticulture in conventional estates in Canada, we made the decision to return to Europe, where the vine has been cultivated for centuries and expresses in its grapes all the subtleties that we appreciate so much. We wanted to work exclusively in organic viticulture, by further deepening the principles of biodynamics. No more risks for our health, that of consumers, and this pollution for the environment represented by synthetic phytosanitary agents.
It is by working for committed estates such as Château Palmer and Ferme de la Sansonnière (Mark Angeli and Bruno Ciofi), as well as other small organic estates in Anjou (49), that we have confirmed our desire to settle on a small surface and make wines from the terroirs like those we like to drink.
It was after tasting a bottle of Bruno n' Côt by chance that we were put in contact with Bruno Allion from the Domaine de Pontcher in Thésée (41) in October 2016. Bruno was looking for successors to take over his vineyard with a view to his retirement. A pioneer in his region, the Val de Cher, he vinifies naturally some of the grapes he grows on 13 hectares of vines located on the most beautiful terroirs around Thésée. A very nice meeting that ends with a commitment to take over 4.9 hectares of vines and 1.6 hectares of land to be planted on Thésée and Monthou-sur-Cher.
Indeed, how not to fall in love with these south-facing hillsides sliding towards the Cher, and overlooking the steeple of the village church. An authentic cellar built to work in gravity and traditional cellars dug into the tufa stone, guaranteeing the best desired aging conditions. Superbly maintained vines cultivated biodynamically since 1997, interspersed with fruit trees and little bits of vegetable garden, which give deep and singular wines, as we want them!
It is after having done the harvest and the vinification with Bruno in 2017 that we are embarking with the greatest respect on the continuation of his work. A great adventure that begins in Les Jardins de Theseiis." - Paul-André Risse and Anouk Lavoie-Lamoureux
WINES
Sauvignon Blanc: 100% Sauvignon Blanc from several plots. Whole bunch pressing, fermentation and aging in barrels for 1 year. No so2 used during vinification or bottling
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Hapax: Savignon Blanc with maceration. Destemmed, macerated for 1 week in stainless, then moved to oak. 2 parcels ''la cabane" on sand, ''cansé'' clay over limestone. No so2
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Gamay Jardni de la Grande Piece: Manual harvest in openwork boxes . Fermentation in fiber vats, destemming at 80%, 15 days of maceration. Assembly of press juice and free run juice before barreling. Barrel aging 10 months. Yield 36 hl/ha, 3000 bottles.
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Pineau d'Aunis Jardin du Poira: Manual harvest in boxes. Fermentation in fiber vats, 80% destemming, 16 days of maceration. Light pegs on the feet. Assembly of press juice and free run juice before barreling. Barrel aging 10 months. Yield 80 hl/ha, 2000 bottles.
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Sauvignon Blanc J. Grande Piece 2020: Manual harvest in openwork boxes. Pressing whole bunches. Entonnage during fermentation. Malo-Lactic fermentation done. Barrel aging 10 months, yield 40hl/ha, 2500 bottles, total SO2 < 10mg/L.
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Unum 2019: Unum means unified. 50% Cot 20% Pineau d’Aunis and 20% Sauvignon Blanc - as you would expect…a lighter-bodied red.
Aged in barrel. |