Sysyphus
MISSION
One of the highlights of our wine journey in the Loire this year was, without a doubt, the discovery of Sébastien Charobert. He left a deep impression on us with all his spiritual stories (Greek mythology). Was Sébastien destined to make wine? Who knows? His father has been caring for beautiful bottles of wine all his life, and his wife and children follow all the steps enthusiastically. Still, above all, it is his love for nature, which, after ten wonderful years of caring work with disabled people with the illustrious winemaker Patrick Baudoin, makes him long for his vineyard to make wine himself.
DIDIER CHAFFARDON
Although it is not easy to start if you do not own cellars and equipment, and it is also almost impossible to find land, fortunately, there are friends. And because Sébastien likes to stick his neck out and dare to dream, he can be happy and proud to use part of the cellars of Didier Chaffardon, who is an icon of inspiration for those looking for unmanipulated wines, which can be magical at their peak. The prospects are, therefore, exciting. Sébastien is persistent and knows what he wants. Moreover, he also seems to have the finer feelings of an innate talent. He has great sympathy and compassion for natural farming and strives to make pure wines. He already owns three hectares, including a plot of 80 areas planted with Gamay in 1936, which he is pleased about because this is the year of unspoilt freedom and corresponds very closely to how free he feels now.
SISYPHUS
Sébastien is thirsty to discover all the practices that can help to strengthen the biodiversity in his plots and to make pure wines—especially braiding in the vineyard. He is attracted to this method because it turns out that pruning is too much stress and weakens the vine, just like hail. Do not top but connect, do not trim, do not strip. He makes herbal tea from the plants in the vineyard and sows green fertilizers. Because of the never-finished work in the vineyards, he sometimes sees a resemblance to Sisyphus, the Greek figure who pushes a heavy boulder up a steep mountain for all eternity. Every time he reaches the top after much effort, the boulder rolls back down, and Sisyphus has to start again. The work in the vineyard is also never finished. Unsurprisingly, the Gamay from 1936 was raised on Greek amphorae and had the baptismal name Sisyphus.
SAHARA
Sébastien's first vintage was 2021, but there were so few bottles that we put them in our private cellar, also to compare with 2022. It was a year that dragged on in the summer heat of the Sahara, but it was relieved by the rain showers in August. As the vines, filled with pent-up energy, came back to life and a sudden burst of ripening and sugar synthesis brought about a rise in alcohol, Sébastien knew he had to pick the grapes quickly. The result of so much care born of love and respect is inevitably visible in the beauty of his grapes.
Calima 2022 - the name says it all. An extraordinary Grolleau Gris (maceration three days) with the unique colour of the spring sky of 2022 when the wind from the Sahara manifested itself with all its might to announce a scorching summer: La Calima. This wine is a true reflection of Sébastien's unique winemaking style and the special conditions of the 2022 season.
Gasoline 2022 - a very successful blend of 80% Grolleau Gris and 20% of another Grolleau Gris with three to 4 weeks of maceration of partly whole and partly destemmed bunches. It is also the cuvée made out of love for his children, Gabin and Soline.
Red Nat - 2022, a digestible Grolleau Noir with 12 days of maceration of whole bunches. Pure fruit and a little spicy, everything we love in Grolleau.
PEAS
We can't help but be excited about the future. Sébastien's dedication to his craft is evident in every bottle. We are thrilled to share our enthusiasm for these delicate wines with you. Their radiant health, fragrant aromas, and good acids are a testament to his commitment. We are richly endowed with exciting boxes ready for you to enjoy. And while the Gamay from 1936 is still a while away, we can't wait to share it with you. Oh, and did we mention that peas are growing in the vineyard? We picked and tasted them with much love. Bon appétit!
