6 months in stainless steal
Salty like the sea!
Du vin fait sans ajout ni intrant, avec 100% de jus de raisin
A chance meeting connected us with Sébastien of Closerie de Belle Poule. A friend visiting a wine shop in Paris asked for something under the radar, unknown to the average American drinker. She was given Sébastien’s macerated Chenin Blanc, which she brought back to San Francisco to share with us. We immediately fell in love and wondered why we’d never seen his wines before. The answer is that Sébastien hates wine fairs, the Paris “scene”, and the work of self-promotion. He prefers a quiet life on his farm, where he’s trained upcoming winemakers like Romain Verger of Lé Thio Noots. We decided to try our luck and after a lengthy visit filled with wine, hash, dancing, and mutual accusations of insanity, we were in. He said it was fate that we met because our visit to the domaine fell on the last day of harvest and a new moon.
Sébastien’s first love was sweet wine made from Botrytis Chenin. He then met Patrick Desplats and began studying how to produce zero-zero classic Anjou styles as well as the aforementioned macerated Chenin, one of the best examples of the style we’ve come across. He has stayed zero-zero since 2008. Sebastien’s love for the earth and animals is apparent and is one of the reasons we have a great connection and are excited to be the first to bring his wines to the US.