Olivier Cousin

Olivier Cousin cultivates 12 hectares of vines in and around Martigne Briand, which is nestled in the fertile and generous Loire Valley. His vineyards are planted with Gamay, Cabernet Franc, Grolleau and Chenin Blanc. Since 2012 Olivier has passed on the production of Gamay, Grolleau, Chenin Blanc, and Pineau d’aunis to his son Baptiste. Olivier, in semi-retirement now, only works with Cabernet Franc, which was always his favorite grape to vinify. All of the wines Cousin crafts are certified biodynamic. He plows his vineyards with his horse Joker, and only uses indigenous yeasts and shuns enzymes, sugar and sulfites.  Cousin crafts wines that celebrate the harmony that exists between man and nature. His hard work and understanding of the vines in his small Loire Valley vineyard represent some of the finest natural wines that are currently available in the United States.

Read Nick’s latest blog post about the experience of staying at Domaine Cousin-Leduc.

Certification: Biodynamic Demeter.



Pur Breton: — Back to the top

Cousin Pur Breton tech sheet

Age of Vines: 40 years

Yields: 30hl/ha 6,500 bottles

Pruning Method: Guyot

Soil: Black loam infused with deep beds of limestone

Varieties: 100% Cabernet Franc

Vinification Method: The grapes are hand-harvested, brought to the winery by a horse, destemmed and gently pressed. Only natural yeasts are used and the juice undergoes an extended maceration. Aged in old oak barrels.

Tasting Note: Ripe plum, juicy cherry, red apple core and chalk tones dominate the nose. Crushed strawberries mixed with invigoratingly fresh Bing cherry and red apple flavors explode on the palate.

Pairing: Works with herb encrusted roast chicken, pan-seared duck breast, artisan pork, duck or rabbit paté, cured meats and young or aged mild cheeses on rustic bread.


Vielles Vignes Cabernet Franc: — Back to the top

publicViewAttachmentVielles Vignes tech sheet

Age of Vines: 65 years

Pruning Method: Guyot

Soil: Black loam infused with deep beds of limestone

Varieties: 100% Cabernet Franc

Vinification Method: The grapes are hand-harvested, brought to the winery by a horse, destemmed and gently pressed. Only natural yeasts are used and the juice undergoes an extended maceration. Fermented and aged in a large wood tank (500 Liters) for 18 months.