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La Boutanche
When we were first starting out, we quickly became disappointed with the lack of good natural wine in the $20 range. Not being the kind of people to say ‘well, it is what it is’, we got to work thinking about how we could remedy this situation. So, we started talking with our producers and, already knowing what we wanted - native yeast fermentations, low or zero SO2 additions, and the like; basically pure unadulterated glou glou that we could put into a liter-sized screw-top bottle and would be a great introduction to natural wine - it didn’t take long for us to find winemakers who were willing to partner with us on this project. All it needed was a name.
The first run of Boutanche was back in 2012. As you may remember, it had a bright pink label that read ‘La Boutanche’ with pig in a Hawaiian shirt polishing off a glass of wine above that, and not much else. The juice inside was what mattered (at the time it was Gamay made by Maison PUR), and the juice inside seriously overdelivered for its low retail price. It was an immediate hit. Flash forward to today and there are many different Boutanche: the grasshopper (Andi Knauss), the fish (Frantz Saumon), the pig (Olivier Minot), the French bulldog (Quentin Bourse), the gorilla (Martin Texier), you name it. We are committed to expanding the line and having Boutanche be the first bottle you reach for around $20, either if it’s your daily go-to wine or if it will be your first natural wine experience. Boutanche is now synonymous with high-quality natty juice at a fair price, so stay tuned for new releases under this label.
The first run of Boutanche was back in 2012. As you may remember, it had a bright pink label that read ‘La Boutanche’ with pig in a Hawaiian shirt polishing off a glass of wine above that, and not much else. The juice inside was what mattered (at the time it was Gamay made by Maison PUR), and the juice inside seriously overdelivered for its low retail price. It was an immediate hit. Flash forward to today and there are many different Boutanche: the grasshopper (Andi Knauss), the fish (Frantz Saumon), the pig (Olivier Minot), the French bulldog (Quentin Bourse), the gorilla (Martin Texier), you name it. We are committed to expanding the line and having Boutanche be the first bottle you reach for around $20, either if it’s your daily go-to wine or if it will be your first natural wine experience. Boutanche is now synonymous with high-quality natty juice at a fair price, so stay tuned for new releases under this label.
CURRENT RELEASES
Producer: Andi Knauss
Region: Württemberg 100% Riesling from 5 different vineyards, all from the village Schnait, The vines are 10-32 years old, wild yeast, fermented and aged in stainless steel vats. Residual Sugar 4,5 g/l Acidity 7,1,g/l |
Producer: Andi Knauss
Region: Württemberg 100% Trollinger rose from 6 different vineyards in the village Strümpfelbach, primarily saignee from the Trollinger red, 12-33 years old vines, native yeast, fermented and aged in stainless steel vats. Residual Sugar 6,9 g/l Acidity 5,6,g/l |
Producer: Andi Knauss
Region: Württemberg 100% Trollinger from 8 different vineyards, from the village Schnait and Strümpfelbach, The vines are 12-36 years old, wild yeast, fermented and aged in stainless steel vats. Residual Sugar 1,9 g/l Acidity 5,3,g/l |
Producer: Olivier Minot
Region: Beaujolais 100% gamay from Southern Beaujolais, the grapes are harvested from 90-year-old vines, fermented and aged in concrete tanks, and bottled with zero sulfur |
Producer: Broc Cellars
Region: Northern California VARIETAL: 100% Zinfandel LOCATION: Northern California ALCOHOL: 13% TOTAL PRODUCTION: 1,184 cases NOTES: California’s identity as a table wine, for us, begins with Zinfandel. It’s a fresh, vibrant grape when picked early and plays well with food pairings. The Zinfandel grapes were destemmed and naturally fermented in open top stainless fermenters. After the wine was gently pressed, it was aged in neutral French oak barrels for 8 months. We made this acid driven, food friendly wine that everyone should enjoy at the table. |
PAST BOTTLINGS
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Producer: Quentin Bourse
Region: Loire Valley Grolleau de 5 Mars (same idea as pinot fin, the original/ oldest known plant of Grolleau) grown on argile and silex. 10.5% alc, direct press. Very precise/fresh rose. 10ppm at bottling |
Producer: Martin Texier
Region: Rhone / Languedoc 100% certified organic cinsault from Domaine Puech Redon on clay/sand/limestone, whole cluster all done in fiberglass tanks (multiple vintages make the blend, majority 2019, 2020, and some 2018) no sulfur vinification, 15ppm at bottling. |