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Winemaker: Rémi Sédès
Farming: Organic (certified). Most work is done by hand or with Rémi’s horse.
Variety: Gamay, average 35 year-old-vines.
Terroir: Saint Herblon, Coteaux d’Ancenis is in the Loire Valley. Cool, maritime climate (northeast of Muscadet and Nante), 2.5 ha of a single contiguous parcel, with three different clones of Gamay planted on microgranite and schist.
Vinification: Hand harvested, de-stemmed, and fermented naturally with indigenous yeasts. Grapes are gently crushed in a basket press, followed by a fifteen-day maceration, with racking just before the end of fermentation. No added sulfur.
Tasting Note: Super bright red fruit, like freshly crushed cranberries.
From our January 2024 Club notes:
Remi Sedes 'Trait' Gamay, Coteaux d'Ancenis, Loire Valley, France 2020
Remi Sedes is known for his commitment to natural winemaking practices, and his wines often reflect a hands-off but careful approach. While Gamay is more famously associated with the Beaujolais regions, it is also widely cultivated in the Loire Valley, where it typically results in light-bodied, fruity, and versatile wines. Coteaux d'Ancenis is little-known appellation in the western part of the Loire Valley, situated around the town of Ancenis, halfway between Nantes and Angers on the banks of the Loire River.
Remi is a very respected winemaker in the appellation, known for his meticulous practices in the vineyard and his patience in the cellar. His most famous wine, the Trait Gamay, undergoes a unique aging process in large, very old Alsatian foudres. The fermentation for this wine can last over 50 days, thanks to the cool climate from the nearby Atlantic, which is less than 70 miles to the west. This extended fermentation period is managed skillfully to avoid the wine becoming chewy or overly extracted, and also helps to protect the wines from oxidation and volatility, as Remi uses no sulfur on his wines. The end product is a delicious and bright wine with flavors of fresh cranberry, dusty soils, perfect for enjoying alongside any weekday winter time meal. — Simi Grewal