Le Batossay (Baptiste Cousin) 

Olivier Cousin has been fighting the good fight for many years in Anjou, and the time has come for him to pass the reins off to his son, Baptiste. Starting in 2013, they decided to split off the Gamay and Grolleau production into Baptiste’s hands. Olivier will continue making wine from Cabernet Franc – his favorite grape to work with, and Baptiste will work the Gamay and Grolleau along with some Chenin Blanc and a little Cabernet Franc from some vines they had previously rented out. The spirit of the winemaker remains the same, working the vines with horses and biodynamic preparations, with no added sulfur or any other additives ever coming in contact with the wine. These wines have the same wildness and natural purity unique to Olivier’s wines, but also represent a definite evolution of natural wines that are precisely made. 

Canine — Back to the top

Varieties: Chenin Blanc

Vineyard: old vines on schist, biodynamic

Vinification Method:  Direct Press followed by elevage in barrique for 2 years. Unfined, unfiltered, zero SO2 added.

 


Puppet Nat — Back to the top

Varieties: Grolleau Gris

Vineyard: clayey-loam & limestone, biodynamic

Vinification Method: Pétillant Naturel, with a second fermentation in bottle before disgorgement. Unfined, unfiltered, zero SO2 added.

 


Dynamitage — Back to the top

Varieties: Gamay (These are the vines that Olivier used to use to make the Yamag)

Vineyard:loam & limestone, biodynamic

Vinification Method: Whole cluster fermentation, then elevage in barrique. Unfined, unfiltered, zero SO2 added.

 


Ouech’ Cousin — Back to the top

Varieties: Grolleau Noir (These are the vines that Olivier used to use to make the le Cousin grolleau)

Vineyard: loam, biodynamic

Vinification Method: Whole cluster fermentation for 14 days, then 6 months of elevage in large old barrels. Unfined, unfiltered, zero SO2 added.


Vendangereuse — Back to the top

Varieties: Pineau d’Aunis 

Vineyard: the Sous le Chateau plot. Young vines on clay & limestone, biodynamic

Vinification Method: Whole cluster fermentation in tank for about 10 days , then elevage in various barrels. Unfined, unfiltered, zero SO2 added.

Personality: wild savory side mixes with bright red fruit. Goes on for hours, have fun letting it breathe and see its evolution!


Pied — Back to the top

Varieties: Chenin Blanc

Vineyard: old vines on schist, biodynamic

Vinification Method: Direct Press followed by elevage in barrique for 2 years with some oxidation. Unfined, unfiltered, zero SO2 added.

Personality: “prendre le pied” means to enjoy oneself in French. Word.


Marie Rose — Back to the top

Grape: Grolleau Gris

Vineyard: clayey-loam & limestone, biodynamic

Making of: hand-harvested grapes are macerated as whole bunches for 10 days, then pressed to a combination of old barrels and tank, where they ferment spontaneously and rest for a couple of months. Unfined, unfiltered, zero SO2 added.

Personality: a delightful rosé / light red wine with fantastic freshness and purity of fruit. Touch of tannins and savoriness that feels almost electric!


GrGr — Back to the top

“Only the dead fish swim with the current”, reads the label of this intense white – a fitting creed for Baptiste’s vigneron philosophy. The name is an acronym for the grape it’s made with, the pink-skinned mutation of Grolleau called Grolleau Gris that’s mostly known for rosé wines. Here, Baptiste serves a sharp, compelling direct press version of this Loire Valley specialty.

Grape: Grolleau Gris

Vineyard: clayey-loam & limestone, biodynamic (same as for Marie Rose above)

Making of: hand-harvested grapes are direct-pressed into a 3000-liter conical oak vat, where the must ferments spontaneously. The malolactic fermentation takes place in large fiberglass tanks. Bottled after two rackings in May, unfined, unfiltered, zero SO2 added.

Personality: fresh, intense white wine with beautiful purity.