Mathieu Coste

Mathieu Coste – Domaine Biocoste, Côteaux du Giennois

Mathieu was previous working in Burgundy, making wine for others before he created his own domaine in 2008. Côteaux du Giennois – this extreme east part of Loire, as close to Burgundy you can get in this long stretched wine region of Loire, was suited for the style of wines he wanted to make.

He’s always been in to organic farming and minimal intervention winemaking and has today 5,5 hectares where 4,7 hectares is planted with Pinot Noir and Gamay, the rest is Sauvignon Blanc. He makes wines in a way that’s rarely seen these days, red wines with structure and backbone that is aged for a long time until they are mature. Wines that makes you think of history.

The whites are concentrated but still elegant with lots of yellow fruit, acidity and minerality.
The reds are elegant, mature and complex.

2016 Improbable

Soil: Kimmeridgian limestone
Grape: 20% Sauvignon Blanc 40% Gamay 40% Pinot Noir
Appellation: Vin de France
Age of Vines: The reds planted in 1960-1970, The white 2009
Yields: 5 hl/ha, this very small vintage made Mathieu make this wine which is a mix of all his grapes to be able to fill the tanks.
This is a rare wine we might not see again.

Vinification: 50% whole bunches and 50% detsemmed grapes ferments with the skins for 2,5 weeks in open vats. After pressing all the wine is put in stainless steel tanks. This wines was bottled in February 2017.


2010 Biau

Soil: Kimmeridgian limestone
Grape: 80% Gamay 20% Pinot Noir
Appellation: Vin de France
Age of Vines: planted in 1960-1970
Yields: 30 hl/ha

Vinification: 50% whole bunches and 50% destemmed grapes ferments with the skins for 2,5 weeks in open vats. After pressing 25% of the wine is put in old 500 liter barrels and the rest in stainless steel tanks. This wines was blended and bottled in March 2017.


2012 Tête du Chats 

Soil: Kimmeridgian limestone
Grape: 80% Pinot Noir 20% Gamay
Appellation: Vin de France
Age of Vines: planted in 1960-1970
Yields: 30 hl/ha

Vinification: 50% whole bunches and 50% detsemmed grapes ferments with the skins for 2,5 weeks in open vats. After pressing 25% of the wine is put in to old 500 liter barrels and the rest in stainless steel tanks. This wines was blended and bottled in October 2016.