O2Y
Poligny
Jura
After establishing Domaine Nøvice in 2020, Yves Roy, along with Yoshinori Kuroda, assistant to Emmanuel Houillon at Domaine Overnoy, and their mutual friend Olivier Guala, has embarked on another venture.
This project, known as O2Y (Olivier, Yves, and Yoshi), focuses on meticulous sourcing of top-quality, biodynamically-farmed grapes from neighbouring regions. These grapes are then vinified at Olivier's facility in Poligny. The approach employed for these wines mirrors the one used for their domaine wines, resulting in exceptional outcomes thus far.
Climate-induced anxiety, characterised by recurring spring frosts in April and subsequent hailstorms in July and August, has once again taken a toll impact on Jura and its terroir in 2021. To address the shortage of local grapes, Olivier, Yves, and Yoshi have decided to broaden their sourcing efforts for the second release of O2Y, collaborating with growers from various regions, some closer to their home than others.
Nevertheless, they have maintained the relationships forged with the farmers of 2020, with whom strong bonds have been established. Consequently, alongside the introduction of new cuvées, Pourquoi Non? and Vinum Bibo, the familiar favourites from the previous vintage, are also making a comeback.
Gringalet
Vintage 2021
Style White
Region Ayze, Savoie
Varieties Gringet
ABV
Soils Clay, limestone, red marl
Farming Biodynamic
Winemaking Due to the sudden passing of Dominique Belluard, Valerie took the decision to sell their entire harvest to family and friends. Luckily for us, Olivier managed to secure his own small allocation of Gringet grapes for O2Y. The fruit comes from some of the most iconic vineyards in Ayze, planed on a mix of calcareous and marl soils. It is pressed directly into cuve and aged on fine lees in barrel after fermentation and malolactic have completed.
Tasting Note
Arbois, L’Embellie
Vintage 2020
Style White
Region Arbois, Jura
Varieties Savagnin
ABV
Soils Clay, limestone
Farming Organic
Winemaking This is a topped up Savagnin sourced in Montigny-les-Arsures and farmed by Domaine du Pelican. Yves was in charge of the vinification which was carried out in tonneau over 24 months.
Tasting Note It is a gorgeous expression of the variety from a rather warm vintage. Powerful and spicy, with plenty of weight on the fruit and good ripe tones. Salty and extremely long on the finish.
Arbois, L’Originel
Vintage 2011
Style White
Region Arbois, jura
Varieties Savagnin
ABV
Soils Clay, limestone
Farming Organic
Winemaking This is a one-of-a-kind find and a very special wine indeed. The Savagnin was harvested in 2011 and fermented in barrel with constant topping up over 11 years. As such the wine isn’t aged following the typical oxidative style, but rather experiences a totally different, yet equally delicious, kind of ageing, which is referred to as biological. In this occurrence the flor yeasts, in place of consuming sugars from the must they turn their attention to metabolising volatile acidity, glycerine and alcohol, breathing vast quantities of oxygen as they do so. The result is quite impressive, displaying a lighter, more elegant type of oxidation.
Tasting Note
Carrement
Vintage 2021
Style Red
Region Pyrénées-Orientales, Roussillon
Varieties Carignan
ABV 11.5%
Soils Clay, limestone, schist, gneiss
Farming Biodynamic
Winemaking Direct pressed Carignan sourced from Cassagnes, a small village at 340m of altitude in a unique terroir, located between Corbiéres and the Pyrenees. The grapes are farmed biodynamically, yet not certified, by Aymeric Paulet of La Vigne Grande. The juice spends approximately 7 hours in the press following a rather slow press cycle and allowing to extract colour and plenty of flavour despite a non-existent maceration.
Tasting Note
Cabaret
Vintage 2021
Style Red
Region Chiroubles, Beaujolais
Varieties Gamaret
ABV 10.5%
Soils
Farming Organic
Winemaking Gamaret is an hybrid grape a cross of Gamay and Reichensteiner which is more often found in Switzerland and recently (2008) allowed to be cultivated in France too. In this particular case, the fruit comes from a vineyard in Chiroubles. The light colour, almost resembling a rosé is obtained by pressing the grapes in a slow, 8-hour press cycle. A different interpretation from the usual heavier and grippier examples of this variety.
Tasting Note
Vinum Bibo
Vintage 2021
Style Red
Region Saint-Germain-de-Nouelles, Beaujolais
Varieties Gamay
ABV 13.5%
Soils Clay, sand, decomposed granite
Farming Organic
Winemaking Grapes for this cuvée come from the southern part of Beaujolais, precisely from a village named Saint-Germain-des-Nouelles. This small old vine plot has been worked organically for many years and the soils are ploughed by horse. Full
carbonic maceration and fermentation without additives in tank.
Tasting Note Crunchy Gamay is all its simplicity. Direct and fruit forward. Dynamic in the glass with an earthy edge as it opens up.
Pourquoi Non?
Vintage 2021
Style Red
Region Eguisheim, Alsace
Varieties Pinot Noir, Pinot Gris
ABV 14%
Soils Clay, limestone, mussel chalk, marl
Farming Biodynamic
Winemaking This metisse is produced with fully de-stemmed grapes which come from the biodynamically-farmed vineyards of Domaine Hertz in Alsace. The Pinot Noir and Gris are co-fermented and undergo a 10-day maceration in fibreglass.
Tasting Note Pourquoi Non? was vinified by Yoshi. Juicy yet concentrated. Floral on the nose and clean on the palate. Fine grained tannins integrate beautifully with the refreshing acids and bitters.
P’tit Nico
Vintage 2021
Style Red
Region Villete-les-Arbois & Beaujolais
Varieties Poulsard, Chardonnay, Gamay
ABV
Soils Clay, limestone, blue marl
Farming Organic
Winemaking The Poulsard and Chardonnay are sourced in Villette-les-Arbois from Nicolas Boudier’s estate, a dear friend of Olivier. 2021 was a difficult vintage and Nicolas’ vineyards were severely affected by frost first and hailstorm later, resulting in painfully low yields. As such, Yoshinori decided to compensate with the lack of Jura grapes with blending in some Gamay, the exact same used in the Vinum Bibo cuvée. The Gamay makes up 80% of the blend. Grapes are co-fermented and macerated for 2 weeks in cuve.
Tasting Note