TAILLEURS CUEILLEURS
Saint-Jean Le Vieux
Bugey
Tailleurs Cueilleurs, literally pruners-pickers, is a small project based in the village of Saint-Jean-Ie-Vieux, on northern side of Bugey. Here Chloé and Jordan farm a number of small plots spreading across three main different areas of Bugey: Varey, Poncieux and Dalivoy.
Their work acts in accordance to organic and biodynamic principles and it is aimed at nourishing plants and soils. Soils are not ploughed and grasses are allowed to grow wild, providing the right humidity to maintain the vineyards cool and slowing the effects of global warming. In addition they have also started to plant fruit trees which contribute to enrich the already varied diversity of flora and fauna.
In the cellar grapes are de-stemmed, pressed and undergo different lengths of maceration depending on the cuvée. They steer clear from any SO2 usage, from the moment grapes are harvested to when the wines are bottled. Everything is aged in demi-muids and bottled without filtration, directly from barrel by gravity.
Savarzo
Vintage 2022
Style Sparkling Rosé
Region Bugey, Savoie
Varieties Gamay, Pinot Noir
ABV
Soils Clay, Limestone
Farming Organic
Winemaking A sparkling wine made according to the méthode ancestrale, from Gamay and Pinot Noir grapes planted on a couple of plots at 300m on a hillside with south-west exposure. The direct pressed must feeds into wooden demi-muid where it ferments before moving to bottle where the wine rests of fine lees for 18 months. Hand disgorged and bottled without any SO2. Atypical agrafe closure.
Tasting Note Spiced pears, white pepper, lively citrus zest and a hint of toast. Great tension between bright pure aromas and more savoury flavours.
Futur Végétal
Vintage 2023
Style White
Region Maconnais, Burgundy
Varieties Aligoté
ABV
Soils
Farming Organic
Winemaking Aligoté sourced from Burgundy, where Chloe and Jordan selected their own grapes before vinifying in Bugey. Grapes are left with skins for a few hours before direct pressing then aged for 8 months in demi-muid.
Tasting Note Bright and fresh with a warmth of orchard fruits. Herbal and menthol notes mingle into the textural palate.
Grenalâ
Vintage 2023
Style Red
Region Bugey, Savoie
Varieties Gamay
ABV
Soils Clay, Limestone
Farming Organic
Winemaking Fruit comes from one of the oldest parcels, planted on a couteau with south-eastern exposure on clay-calcareous soils. Vines here are on average 50y producing much lower yields with exceptional concentration. Maceration of hands-destemmed grapes lasts for 8 days, folowed by a slow press. This is a blend of both pressed and free-run
juice, aged in Spanish Tinajas for 7months.
Tasting Note Distinct note of pickled rhubarb, candied strawberries and a whisper of cream. There is a pleasing gentle smoke which balances things out.
Rita & Rova
Vintage 2023
Style Red
Region Bugey, Savoie
Varieties Gamay
ABV
Soils Clay, Limestone
Farming Organic
Winemaking From their youngest Gamay vines. Half the fruit is direct pressed and the other half sees a whole bunch maceration for 8 days. Slow press and the resulting liquid is a blend of both
press and free-run juice. Aged in French oak demi-muid for 9 months.
Tasting Note Crunchy and fresh, with distinct red currant notes. This is a lighter take than in previous years, with bright fresh flavours leading into deeper pine spiced notes.
Novera
Vintage 2023
Style Red
Region Bugey, Savoie
Varieties Gamay
ABV
Soils Marl, Limestone, Clay, Iron
Farming Biodynamic
Winemaking Gamay vines of around 80 years, at 540 meters on a south-east exposure.
Fruit is fully hand-destemmed and undergoes 10 days maceration with a few pigeage, and a slow press. Final liquid is a blend of both press and
free-run juice, aged in oak demi-muid for 9 months.
Tasting Note A bolder and more brooding Gamay here, with dark cherry at the forefront. There’s notes of ginger, tree sap and a rich bloody iron like quality. A deep dark aromatic profile.
Kovè
Vintage 2022
Style Red
Region Bugey, Savoie
Varieties Gamay, Mondeuse
ABV
Soils Clay, Limestone
Farming Organic
Winemaking Kovè is the assemblage of young vine Gamay and Mondeuse, both planted high altitudes with a south-west exposure. These are macerated separately after de-stemming and remain on the skins for 2 to 3 weeks. There is very little to none extraction, only the sporadic pigeage to keep the cap wet. After maceration the grapes are pressed and the free-run juice Mondeuse is blended with pressed Gamay before transferring to demi-muids where the wine is raised for 9 months.
Tasting Note Velvety red cherry and fresh blackberries lend to aromas of pencil shavings, spicy sumac and dried floral notes.