CHARLOTTE SONJON
Brison Saint Innocent
Savoie
Charlotte Sonjon graduated as an agricultural engineer before taking the decision to change path and start training to become a vigneronne in 2013. After completing her viti-oenologic formation in Montpellier, she returned to Savoie to assist at some of the most exciting estates across the region, including the talented Mathieu Goury of Domaine de Chevillard.
It was during her time in St Pierre d’Albigny that she became aware of a small plot of vines in need of a guardian at the Château de Saint-Innocent, located on the eastern shore of Lake Bourget, immediately below the majestic Bauges massif.
And so in 2019, Charlotte moved to the village of Brison-Saint-Innocent and has since been working the 1.5 hectares of vines planted on this steep hillside. Furthermore she later had the chance to purchase an additional half an hectare of old Jacquère vines (approximately 80 years old) on the heights of the commune of Ruffieux, in the Chautagne AOC.
Inspired by the biodynamic growers she met while training, Charlotte decided to adopt an equally all-round low interventionist approach in both vineyard and cellar. Harvest is done by hand and the whites are gently pressed in a combination of cuve and barrel, complementing each other harmoniously. The stainless steel yields precision and a louder verticality but at the same time less of a mouthfeel compared to barrel. Reds, with the exception of Mondeuse, are fermented using whole clusters and never in barrel, in order to maintain good freshness and vibrancy. There are no inputs throughout the vinification process, except for one gram of SO2 at bottling.
Despite 2021 only being Charlotte’s second vintage, it is certainly impressive to see how far she’s already come and we could not be happier to having started working together.
Hauts Les Coeurs
Vintage 2021
Style White
Region Chautagne, Savoie
Varieties Jacquère
ABV 10.5%
Soils Clay, sandstone, silt over limestone bedrock
Farming Organic, practising biodynamic
Winemaking The Jacquère comes from a small plot in the Chautagne AOC and surrounded by forest. The vines are approximately 80 years old and yields are rather low. Grapes are pressed using a pneumatic press and feed into a combination of stainless steel and old barrels. After fermentation the wine is kept on lees for the whole of winter and part of the spring. Bottled after racking with just 1g of SO2 à la mise.
Tasting Note White pear, lemon pastry and fresh cream. This delicate, fresh and mouthwatering.
Roussette de Savoie, L’Inoccente
Vintage 2021
Style White
Region Brison Saint Innocent, Savoie
Varieties Altesse
ABV 12.5%
Soils Clay, gravel on limestone and marl scree
Farming Organic, practising biodynamic
Winemaking The Altesse is planted on the steep slope right by Charlotte’s front yard and directly overlooking the lake. Whole bunches are pressed following a long yet extremely gentle cycle. Fermentation and ageing takes place in a 50/50 split of cuve and barrel, similarly to Hauts Les Coeurs, although the Altesse naturally offers more body and weight than the Jacquère.
Tasting Note Crunchy apple, wet stones, fresh apricots and almond milk notes.
La Traverse
Vintage 2021
Style Red
Region Brison Saint Innocent, Savoie
Varieties Pinot Noir, Gamay
ABV 11.5%
Soils Clay, gravel on limestone and marl scree
Farming Organic, practising biodynamic
Winemaking Pinot Noir and Gamay (a nearly 50/50 split) are picked and fermented separately in fibreglass vessels, using whole clusters. Some pigeage at first to get the fermentations going but then only gentle remontage for approximately 10 days. Blending takes place only after malolactic conversion has occurred.
Tasting Note Notes of bright redcurrant lend to red sour cherry, tones of rose, sandalwood and herbaceous hints. On the palate a great purity and vivid acidity lending on to mouthwatering red fruit and floral finish.
A Tire d’Ailes
Vintage 2021
Style Red
Region Brison Saint Innocent, Savoie
Varieties Mondeuse
ABV 10.5%
Soils Clay, gravel on limestone and marl scree
Farming Organic, practising biodynamic
Winemaking The Mondeuse represents Charlotte’s smallest production and comes from the same south eastern exposed hillside on which the Altesse is planted. Grapes are fully de-stemmed and feed into fibreglass after a light crush, where they ferment over a couple of weeks. After maceration they come off and are pressed using an old vertical press before returning to cuvee and rest on the lees over the winter and spring. As of 2021 a small portion of the Mondeuse is raised in amphorae.
Tasting Note