Domaine Rousset Peyraguey

Alain Dejean – Domaine Rousset Peyraguey, Preignac

It’s not every day you find biodynamic Sauternes with no additives at all – Alain is quite a rebel here.
Born and raised at the Domaine, which has been in his mother’s family for 7 generations, in 1995 he started to work with his parents. In 1998 he expanded the Domaine from 6,5 hectares to 10,3 hectares. They have in total 58 parcels, spread out on 3 different types of geologic soils. One is just next to their vinery (close to famous guys such as Château d’Yquem), one is the Barsac and one just outside Fargues. All parcels can be reached within 20 minutes with tractor though, so no far distances. The region covers 2000 hectares, spread out on 160 producers.

Alain chose in 2008 to skip the AOC Sauternes and has since then been doing ‘Vin de France’. He didn’t want to adjust his wines in the way the INAO demands to get the AOC, which would mean to make filtration, use of Sulphur and other additives. He’s philosophy is that a healthy strong soil gives healthy, strong wines that survives without any additives.

Alain ages his wines in cellars with no temperature control. He doesn’t touch the wines during fermentation and ageing in the barrels, except one racking after one year, neither does he top up the barrels.

The wines are rich, complex, sweet (of course) with lively balanced acidity and fresh finish.

 

2011 Talioa

Soil: Blue chalk, from the Fargues area.
Grape: 80% Sémillon, 15% Sauvignon blanc, 5% Muscadelle
Appellation: Vin de France
Age of Vines: 50 years old
Yields: 3-6 hl/ha

Vinification: Direct press and put in barrel for fermentation which stops naturally. The wine is removed from the lees after one year to rest in another barrel for 14 months. After this everything is blended and bottled for continuously ageing.


2010 Petillant Moelleux Intimus

Soil: Blue chalk, in Fargues area
Grape: 80% Sémillon, 15% Sauvignon blanc, 5% Muscadelle
Appellation: Vin de France
Age of Vines: 50 years old
Yields: 3-6 hl/ha

Vinification: Direct press and put in barrel for fermentation. Bottled after 7 months when the yeast is still working, which creates natural bubbles in the bottle.


2004 Sautern

Soil: Chalky gravel and sand, from the area just around the vinery.
Grape: 80% Sémillon, 15% Sauvignon blanc, 5% Muscadelle
Appellation: Vin de France
Age of Vines: 50 years old
Yields: 3-6 hl/ha

Vinification: Direct press and put in barrel for fermentation which stops naturally. The wine is removed from the lees after one year to rest in old barriques for 48 months. After this everything is blended and bottled for continuously ageing.


2010 Aither

Soil: Chalky gravel and sand, from the area just around the vinery.
Grape: 80% Sémillon, 15% Sauvignon blanc, 5% Muscadelle
Appellation: Vin de France
Age of Vines: 50 years old
Yields: 3-6 hl/ha

Vinification: Direct press and put in barrel for fermentation which stops naturally. The wine is removed from the lees after one year to rest in another barrel for 14 more months. After this everything is blended and bottled for continuously ageing.