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

Varietals: Chenin Blanc

Vinification Method:  Direct Press followed by elevage in barrique for 2 years.

 


Puppet Nat — Back to the top

Varietals: Grolleau Gris

Vinification Method: Pétillant Naturel, with a second fermentation in bottle before disgorgement.

 


Dynamitage — Back to the top

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

Vinification Method: Whole cluster fermentation, then elevage in barrique.

 


Ouech’ Cousin — Back to the top

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

Vinification Method: Whole cluster fermentation, then elevage in barrique.


Vendangereuse — Back to the top

Varietals: Pineau d’Aunis 

Age of Vines: 6 years 

Vinification Method: Whole cluster fermentation in tank for about 10 days , then elevage in barrique.