Grapes: Trousseau + Pinot Noir
Soils: Marly Limestone + Sandy Clay
Vinification: Whole cluster fermentation follows an 8 day carbonic maceration. The wine is then pressed before the end of the fermentation, and put in barrel to finish fermenting, resulting in an exuberant, energetic and fruity wine with minimal tannic structure.
Aging: Bottled after 6 months in neutral oak barrels with minimal SO2.
Fining or Filtering: None
Sulfur: Minimal added
Notes from the Importer: Maxime Crotet is only two vintages into his solo adventure and is already causing quite a stir. He worked his way up from cellar rat to winemaker with Frederic Cossard, a pioneer in the Natural Wine world. A Burgundian at heart, the 2021 vintage forced Maxime to look for grapes in other regions for his inaugural harvest. Approaching his 3rd vintage in the fall of 2023 he was already completely sold out of wine by the spring.
He seeks to vinify as naturally as possible, using no additives unless necessary. He uses only indigenous yeasts, and all reds are fermented using whole clusters. Only minor corrections of SO2 are made at bottling if deemed necessary.
The results are remarkably pure, vibrant expressions of fruit, terroir and technique that are a rarity.
Dark red fruit makes this one of Crotet’s thickest reds. Bright cherry aromatics are enchanting, to say the least. Soft tannins and a fresh energetic mouthfeel make this a perfect food wine.