François Grangé has spent 15 years working at the local biodynamic estate Chandon de Brialles, whilst in the latter years of that journey starting his own small family mangalitza pig farm, where he lives. The huge chateau near his home had recently been bought and he invited his new neighbours for aperitif where he learnt that the rental of the 6 hectares of vines that came with the chateau was coming to an and and they were looking for a new steward. They offered it to Francois that night. 

As soon as he took over the six hectares he started converting to organics, this was 2021. In 2022 he sold all of the grapes, just making a few experimental vinifications for himself. 2023 ius his first proper vintage. For 4.5 hectares, the vines are plowed by horse. In addition to organic treatment, they use skimmed milk to fight against powdery mildew instead of sulfur in the vines. 

The soil is mainly clay, with very little limestone, some plots have a little sand. They use plant cover, to increase the microbiology of the soils. For example fava is planted to help with nitrogen levels. The project is well planned and already very impressive, the sopils already looking incredibly healthy from the hard work of the horses and the humans. 

Blessed with some beautiful soils planted with Aligote, Chardonnay, Pinot Noir, Gamay & a tiny plot of Pinot Blanc there is a lot of beautiful wine being created here and bright future ahead. The vinification, aging and bottling of the 2023 wines are completely without inputs.

*Due to the worldwide wine market being under pressure and some savings the estate have made, Francois has reduced his prices radically and we have passed these savings on in updated prices as below*

100% Aligote from vines on average 60 years old. Francois gave the grapes a slow whole bunch press giving structure and length to the wine, ageing in 2 large oak tuns. It's already showing beautifully, benefiting from air, with texture, peachy fruit and a lovely line of acidity.

100% Aligoté from 75-80 year old vines on predominantly gray clay, the vineyard is located on a dome surrounded by two valleys.
This plot, which has been in organic farming for the past three years, is not ploughed as the soils are so rich in clay, natural grass cover is used. Tilled and harvested manually. Only copper and skimmed milk are used to combat vine diseases.
Macerated on the skins for approximately 18 days, (20% whole bunch) then aged in barrel. This is a beautiful example of macerated Aligoté with bright fruit, texture and a lovely line of acidity keeping everything in balance.

100% Pinot Blanc

From a tiny surface, this is the rarest jewel of the Mandelot estate, a delicious Pinot Blanc, rare to find in the region, macerated on the skins (20% whole bunch, the rest destemmed,) we got just two cases - he just made one barrel...

100% Chardonnay from 55 year old vines on grey clay soils with some limestone cree, east-facing. Francois gives the grapes a slow whole bunch press for around 18 hours, before ageing in 10 hectolitre oak runs. Very pure, textured and mineral, this feels at once free, easy and complex, with a wondrously soft weight on the palate.

The Coteaux Bourguignon Rosé comes from 80% old Gamay vines, and 20% Pinot Noir on clay-sandy soils. The Gamays were pressed and vinified in vats, the hand-stemmed Pinots were macerated in the Gamay throughout the fermentation period. The wine was bottled at the end of April 2023. Pouring a beautiful pale pink, this is brimming with pretty fruit, with a distinct minerality and lovely length.

The Hautes Côtes Pinot come from plots aged 35 to 45 years, planted in predominantly clay soils, exposed to the South. 2023 gave a generous yield of just over 45HL/ha for these plots. 70% whole bunch maceration and aging in barrels (5% new barrels). Bottled last June. Lovely, expressive fruit, this is fine, elegant and long, enjoyable now, but will be a wonder with a little bottle age.

100% Pinot Noir from vines 40 to 80 years old, a selection of of the best vines on the estate, situated on south-facing soils of clay and limestone with veins of grey clay, on a hillside.

Vineyard Work: This selection of plots, in conversion to organic farming for the past three years, is plowed by horse, worked, and harvested by hand.

Vinification – Aging: 100% whole bunch Vinification in truncated wooden vats.
Aging in 228-liter barrels and 10-hectoliter tuns.
A deep brooding Pinot Noir, full of black fruit, this is delicious now with something off the grill, but will doubtless be a beautiful wine to age.