Mathieu Coste

Domaine Biocoste, Côteaux du Giennois

Mathieu Coste 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.

2017 Rebelle

Soil: Kimmeridgian limestone
Grape: Sauvignon Blanc
Appellation: Vin de France
Age of Vines: Planted 2009
Vinification: Direct press followed by fermentation and ageing in one old 500 liter barrel, bottled in the beginning of April 2018.


2017 Improbable

Soil: Kimmeridgian limestone
Grape: 60% Pinot Noir 40% Gamay
Appellation: Vin de France
Age of Vines: Planted 1998

Vinification: 50% whole bunches and 50% destemmed grapes ferments with the skins for 3 days in open vats. After pressing all the wine was put in one 500 liter barrel before bottling in the beginning of April 2018.


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.