Simon Busser is a protegé of Olivier Cousin. We first met him while staying at Domaine Cousin-Leduc in January 2011. Simon studied with Olivier, as many do, to learn to work his land with horses. He has taken what he learned in the Loire back to his stomping ground in Cahors, where he crafting some beautiful sans soufre wines.

Certification: Ecocert

l’Orginel

This cuvée is called the original because it comes from the first vines Simon worked and the first wine he ever made. The vines are planted with western exposure in heavy clay soil and comprise 1.2 hectares total.

Age of Vines: 30 years

Yields: 18hl/ha

Pruning Method: guyot and gobelet

Soil: Clay

Varietals: 70% Malbec, 30% Merlot

Vinification Method: Vinified in 6000 Liter cement tanks for 1 month, the grapes are destemmed and crushed. The wine is aged in old oak barrels for 8 months before bottling. The wine is not filtered or fined, and has no sulfur added at all.

 


Polichinel — Back to the top

This cuvée is made from Simon’s older vines, and is his attempt to make a wine that is very easy to drink.

Age of Vines: 40 years old

Yields: 20hl/ha

Pruning Method: guyot and gobelet

Soil: Clay and limestone mixed with a little gravel

Varietals: 60% Malbec, 40% Merlot

Vinification Method: The wine is vinified in a fiberglass tank for 15 days. The grapes are destemmed and crushed and vinified with no contact with oxygen. The wine is aged in old oak barrels for 9 months before bottling. The wine is not filtered or fined, and has no sulfur added at all.


Printemps — Back to the topprintemps 2014 copy

 

This cuvée is made from vines that sit high up on terraces in the Lot.

Age of Vines: 30 years old

Pruning Method: guyot and gobelet

Soil: Clay and limestone with a lot of quartz

Varietals: 100% Malbec

Vinification Method: The wine is vinified in a concrete tank. The grapes are destemmed and crushed and vinified with no contact with oxygen.  The wine is aged in cement tanks for 5 months before bottling. Multiple racking are done during elevage to introduce air into the wine. The wine is not filtered or fined, and has no sulfur added at all.