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My Sweet Navine White 2013
A small bottle but a great wine! A sweet white made from 100% Chenin, My Sweet Navine is produced from late harvests on the schist plot where the estate's other Chenins are also grown. A delicate amber color, with notes of citrus and candied fruit on the nose. On the palate, there is a surprising freshness despite the residual sugar: this is explained by the lack of sorting, as the grapes are at varying stages of ripeness. We thus benefit from green berries, ripe berries, and varying degrees of noble rot. and a light sparkle which gives way to a beautiful length, always with notes of candied fruit.
Natural wine without added sulfites.
Au Bon Secours Rouge 2020,
Babass
Sébastien Dervieux, Babass to his friends, is a warm-hearted character who practices the art of additive-free winemaking in the sweetness of Anjou. His vineyard is in Rochefort-sur-Loire, his cellar in Saint-Lambert-du-Lattay, and his headquarters in Beaulieu-sur-Layon. Through him, the work of the Hacquet family, pioneers of natural wine after the Second World War, is perpetuated, some of whose plots he has taken over. This legacy is expressed, among other things, in the Joseph-Anne-Françoise cuvée, whose appellation brings together the siblings' first names. The terroir is located on the last foothills of the Armorican Massif before the Paris Basin. It is a region of small hillsides; The Loire, very close, exerts a strong influence, as does the ocean, which is about a hundred kilometers away. The vines are neither too hot nor too cold. The particularity of this region is the schist, either degraded (giving clay) or not degraded in places. This terroir produces mineral wines, the climate of the wines rather "on the fruit" and moderately full-bodied. The plots are in a single block, planted with traditional Angevin grape varieties: 1.4 ha of Grolleau, 0.9 ha of Cabernet Franc, 1.2 ha of Chenin and 0.7 ha of Gamay. All the vines are cultivated in certified organic. The harvest is manual. In the winery, fermentation is natural and the wines are without sulfur or other additives ("apart from sometimes a few drops of sweat"). The red wines, including some single-varietal vintages, are macerated in whole bunches. The whites are pressed slowly in a vertical press. All the wines are aged in fiber vats and are neither filtered nor fined, simply racked if necessary and without abuse.
"My wine is the wine of a little guy in his little corner with his little grape varieties," says Sébastien modestly, who also declares that he makes grape wines, forged by the climate of the vintage, the terroir, the grape variety and his decisions (good or bad). His approach is not to distort this balance with magic powders that lead to standardization. His Cabernet Franc reds are round, peppery and fleshy; his Grolleau reds, pure fruit, are fresh and easy to drink.
This recent cuvée from Babass, without additives or filtration, is based on Gamays planted on schist terroirs in 1959 and 1960. After manual harvesting, the grapes macerate in whole bunches for about ten to fifteen days depending on the vintage. The devatting is manual, followed by slow pressing in a vertical press. The free-run and pressed juices are blended immediately, after which the wine is aged for five to eight months on fine lees. The wine is wonderfully gurgling, fluid and drinkable, fruity and crisp, with fresh acidity and a lovely aromatic palette of red fruits, earth and spices. A very fine Gamay.
My Sweet Navine White 2015
A small bottle but a great wine! A sweet white made from 100% Chenin, My Sweet Navine is produced from late harvests on the schist plot where the estate's other Chenins are also grown. A delicate amber color, with notes of citrus and candied fruit on the nose. On the palate, there is a surprising freshness despite the residual sugar: this is explained by the lack of sorting, as the grapes are at varying stages of ripeness. We thus benefit from green berries, ripe berries, and varying degrees of noble rot. and a light sparkle which gives way to a beautiful length, always with notes of candied fruit.
Natural wine without added sulfites.
Agnès and Sébastien Dervieux
Where?
The headquarters of Les Vignes de Babass are in Beaulieu-sur-Layon, the vineyard is in Rochefort-sur-Loire, and the winery is in Saint-Lambert-du-Lattay. All of this is located south of Angers, between the Loire and Layon rivers, but although the land is classified as Anjou, all of the estate's production is under the Vin de France appellation.
Terroir and Soils
The terroir is located on the last foothills of the Armorican Massif before the Paris Basin. It is a region of small hillsides; the nearby Loire exerts a strong influence, as does the ocean, which is about a hundred kilometers away. This is the gentle Anjou region, a land where life is good: the vines are neither too hot nor too cold. The distinctive feature of this region is the schist, which is sometimes degraded (forming clay) and undegraded in places. This terroir produces mineral wines, and the climate produces wines that are rather "fruity" and moderately full-bodied.
Plots and Grape Varieties
The plots, 4.2 hectares in production in the commune of Rochefort-sur-Loire, are all in one piece: 1.4 ha of Grolleau (cuvée Groll'n'roll); 0.9 ha of Cabernet Franc (cuvée Roc Cab'); 1.2 ha of Chenin (cuvées Nuée-Bulleuse, Brut, Joseph-Anne-Françoise, Navine, and My-Sweet-Navine); and 0.7 ha of Gamay, which will be harvested at the next harvest. This latest vintage, still unnamed, could be exclusive to Culinaries.
Growing Methods
Apart from the Chenins in the Joseph-Anne-Françoise vintage, all the vines were planted between 1956 and 1960, before Sébastien was born. These grape varieties are traditionally grown in Anjou.
The vines are all certified organic. Biodynamics was practiced between 2002 and 2007, but Babass currently works the soil during the green season to avoid competition from grass and applies minimal treatment. Harvesting is done by hand.
Vinification
In the winery, fermentation is natural and the wines are free of sulfur and other additives ("apart from the occasional drop of sweat," says Sébastien). The red wines, including some single-varietal wines, are macerated in whole bunches. The whites are slowly pressed using a vertical press. All the wines are aged in fiber vats and are neither filtered nor fined, simply racked as needed and without overdoing it.
The wines…
Sébastien says he makes grape wines, shaped by the vintage's climate, the terroir, the grape variety, and his decisions (good or bad). His approach is to avoid distorting this balance with magic powders that lead to standardization. His Cabernet Franc reds are round, peppery, and fleshy; his Grolleau reds, pure fruit, are fresh and easy to drink. For Chenin, the Nuée-Bulleuse is a Babass classic: a natural sparkling wine that's taut, refreshing, and straightforward.
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