Claude Courtois has created a small farm which exemplifies what biodynamics is all about in terms of biodiversity and self-sufficiancy, although he does not consider himself to be a biodynamic grower. He farms a balanced & completely chemical free 13 hectares of vines in the heart of the VDP Sologne. Courtois also grows organic wheat, which he feeds to his cows. “Nothing comes into my vineyard,” he says, meaning no chemicals ever. He has created a well-balanced, bio-diversity with trees, fruit trees, vines, woods, fields. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil of the vineyards. He has his own methods for promoting the diverse life of the soil. The grapes—Gamay, Cabernet Franc, Côt (Malbec), Cabernet Sauvignon, Sauvignon Blanc & Pineau d’ Aunis—are harvested by hand & only indigenous yeast are used during fermentation. Claude regards the soil on his farm as a living organism. He lives in harmony with nature & the wines he crafts are a pure & vibrantly alive testament to outstanding Biodynamic winemaking.

Certification: Biodynamic (Nature & Progrès).

Read Alice Feiring’s thoughts on our latest visit to Domaine Courtois

Bert Celce on Courtois:

Quartz VDP de Sologne :— Back to the top

Quartz tech sheet

Age of Vines: 15 years.

Yields: 25 hl/ha.

Pruning Method:

Soil: Clay & limestone.

Varietals: 100% Sauvignon Blanc

Vinification Method: hand-harvested, destemmed & gentle press. Only natural yeast & the juice undergoes an extended maceration. Vinified in barrel & aged for 12-24 months in oak. Quartz drinks well in its youth, decanting is highly recommended, & the wine can age for a decade.

Tasting Note: Golden straw in the glass with shimmering pale highlights. The nose offers sliced apple & poached pear backed by apple chutney spiced with brown sugar, nutmeg, cinnamon & allspice. The palate is very nutty, with a firm acidity. Yellow Apple flavors follow through & are joined by marzipan, hazelnut & hints of warm caramel. The wine finishes long & vibrant, with great mineral & core fruit presence & a lingering inner mouth perfume of pear eau de vie. This is a truly outstanding, complex wine.

Pairing: Serve w/ grilled sausage, braised pork loin or grilled pork chops, savory chicken dishes, paté, cured meats & young or aged mild cheeses on rustic bread.

Racines :— Back to the top

Racines tech sheet

Age of Vines: 5-15 years.

Yields: 7 hectares 18-25 hl/ha 16,000 bottles.

Pruning Method:

Soil: Clay and Limestone.

Varietals: Cabernet franc, Malbec (Côt), Cabernet Sauvignon.

Vinification Method: The grapes are hand-harvested, destemmed and gently pressed. Only natural yeasts are used and the juice undergoes an extended maceration. Vinified in barrel and then aged for 18 months in oak.

Tasting Note: Deep purple in the glass with a dark amber rim. The nose is redolent with pounded stones, plum, cherry pit, warm iron and damp chalk. The palate has great depth of dried currant, fig and plum hewn to a deep mineral bed. The wine has lovely acidity, a terrific structure and finishes with red berry fruit and mineral zest.

Pairing: Pan seared duck breast, grilled streak, rabbit stew over polenta and cassoulet.

All the complexity that biodiversity can provide a wine. Racines is Claude’s attempt at creating a wine the way Burgundy was made a hundred years ago, from many different varieties… Racines is a rediscovery, a realization of what great wine once was!

Etourneaux :— Back to the toppublicViewAttachment

Etourneaux tech sheet

Age of Vines: 8-10 years.

Yields: 40 hl/ha

Soil: Limestone.

Varietals: Gamay

Vinification Method:  Hand-harvested, destemmed & gentle press. Aged for 24 months in old barrels and one year in bottle.

Tasting Note: Easy drinking with nice pepper notes and beautiful stony minerality.

Pairing: Serve w/ savory chicken dishes, paté, cured meats & young or aged mild cheeses on rustic bread or simply by itself.

Nacarat :— Back to the top

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Nacarat means “light red”

Age of Vines: 8-10 years.

Yields: 40 hl/ha

Pruning Method:

Soil: Limestone.

Varietals: Mostly Gamay with Pinot Noir

Yields: 40 hl/ha

Vinification: Hand-harvested, destemmed & gentle press. 12 months in barrels.

Tasting Note: Raspberry and sour cherry with a floral note and finishes with minerals galore.

Only 20 cases in the US each year of this pretty jewel.