La Ferme du Plateau, Adrien Baloche, Azay-le-Rideau

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Photo Credit Wineterroirs
AOC: Azay-le-Rideau (bottled as Vin de France)
Varieties: Chenin Blanc, Gamay, Grolleau
Viticulture: Biodynamic (not certified)
Size: 6 Hectares dedicated to viticulture
Terroir: Clay, Limestone, Silex
Adrien Baloche is fairly new to the scene. We started working with him for the 2014 vintage, after a visit to his “estate” (basically a house with a yurt out back in which he lives with his wife and children) in Azay-le-Rideau. This is a true polycultural farm dedicated to raising goats, mainly for cheesemaking, and a wide range of vegetables; Adrien and his wife have only 6 hectares dedicated to viticulture. The vines are planted in the classic clay, limestone, and silex soils of the region. They are deeply committed to biodynamic farming, and winemaking is about as “natural” as it gets.


​Adrien learned from one of the best winemakers in the region, Marie Thibault, whom he worked for in the years leading up to 2014 when he began making his own wine. This is no doubt the reason such attention to detail is apparent at every step of the process. Native yeasts carry out all fermentations, and no sulfur is added at any time.
WINES
Fouzy Tout is a conferment of (primarily) Grolleau with Cabernet Sauvignon and Chenin Blanc. The word is French slang for a blend. According to Adrien, "in cooking, for example, it means there are a lot of different things inside! If by any chance it's good, you've got a new recipe!" It's a light-bodied red/white blend that even in a hot vintage comes in at a whopping 11.5% alcohol. delicious.
Grappe Full: 100%  wholecluster, carbonic Gamay fermented and aged in tank with no sulfur added. Very light bodied with a earthy (meaty undertone). 
Ôvin: A blend of Gamay and Grolleau, naturally fermented and aged in tank. Bottled without sulfur.
100% Grolleau from all of his different parcels vinified in tank. Zero sulfur