Nuove Bevute Benoit Courault - Ormiale - Brasserie de Voirons

Benoit Courault: Lives and make wine in Faye D'Anjou in the coteaux du Layon, His team seems to consist of him, two friends, and his horses. All vineyard work is without pesticides, herbicides, or chemical fertilizers.. Wines are aged on the lees in old barrels, usually for a year, and bottled by hand. Most of the vineyards he works are around his home. He learned the importance of vineyard work and healthy soils from several winemakers whom he worked with and hence dedicates most of his time to working his vineyards. The belief, which is common among natural winemakers, is that the most important work is in the vineyard, and should allow the winemaker to be 'hands-off' in the cellar. To the point, he spent over 5 years reviving previously herbicide soils from a small parcel he obtained, before feeling confident that the soils had ample microbial life and healthy root systems to yield quality grapes. 

Gilbourg is 100% Chenin blanc this was 2108 quite rich on the palate with the nerve tension inside due the powerful minerality was like liking a sandy hard rock with sea salt attached. 

Founded in 2007 by owner Fabrice Domercq and Jasper Morrison, Ormiale is situated in the north of the Entre-Deux-Mers region, 15 Kilometers south of St. Emilion and 8km from Castillon la Bataille. The parcels are Demeter certified and cover 2 hectares on the Côtes de Castillon and Côtes de Francs. They grow Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Ormiale works with very low yields, around 20-25 hectolitres/hectare, generating an extraordinary finesse to the wines. Besides the handpicking, the real astonishing aspect is the de-stemming (errafflage) entirely operated by hand! The vinification of the delicately handled fruits takes place into conical French oak vats and stainless steel vats for about 4 to 5 weeks, under the action of indigenous yeast. The maturation is then done in oak barrels of 225 to 600 liters and in stainless steel vats for about 18 months, being racked 2 or 3 times. The signature wine “Ormiale” is vinified and bottled on the property as an appellation Bordeaux contrôlée under “Grand Vin de Bordeaux”. 

2016 "Grand Vin de Bordeaux" Ripe black cherry, lots of substance in the nose and palate a truly serious wine with astonishing length... A wine to be cellar ...

Just outside of Geneva in the Haute-Savoie department of France lies the commune of Lucinges. It is here that La Brasserie de Voirons calls home. Started by Christophe and Barbara, who draw on wide and varied experience in the restaurant industry, wine importing, and even ballet, the brewery opened its doors in 2013. They are committed to using only the highest-quality ingredients, such as certified organic hops, barley, and wheat from Germany and Belgium, with water sourced from 710m above sea level in the French Alps. The grains are allowed to germinate so that the sugars concentrate to optimal brewing levels, and the degree to which the grains are roasted before crushing and mixing with hot water to create the wort will ultimately determine the style of beer.

Biere Vivante De Table by La Brasserie des Voirons is using herbs and barrel for the Monk Chartreuse so is a Lambic style beer due spontaneous fermentation give the sour edge but all the medicinal element coming trough and make this beer a totally freak experience if you are love as I am of Chartreuse this is a must. 

From the green label Biere Vivante De Table there are two labels one with an Anfora and one with a barrel, on the same night we had both, they look similar but don't know the real difference I assuming the aging is in a different container.