Domaine Bobinet / Piak 2021

Domaine Bobinet

ドメーヌ・ボビネ

ドメーヌ・ボビネはソミュール地区ダンピエール・シュル・ロワールでワイン造りを続ける一家の7世代目セバスチャン・ボビネが、2002年に母方の祖父母から1.8haの畑を引き継ぎ始まりました。哲学者で農業環境保全運動家でもあるピエール・ラビの自然回帰運動に共感しオーガニック栽培や環境保全理論に基づいた栽培をしながら畑を買い足し、2011年にはパートナーでソムリエのエムリーヌもドメーヌに加わりました。ブドウに余計な負荷をかける可能性を避けるため、化学薬品や機械設備の使用は可能な限り避け、できうる限りブドウに寄り添い、健康や自然環境、喜び、品質、人間性、サステイナビリティに真?に取り組みワイン造りを続けています。

Domaine Bobinet started in 2002, when Sebastien took over 1.8 hectares of vines and the cellar from his maternal grandparents. He’s the 7th generation of a family of winemakers in Dampierre-sur-Loire, part of the region of Saumur. Sebastien grew 1.5 hectares of Cabernet-Franc and 0.3 hectare of Chenin Blanc, handpicking his grapes then vinifying and ageing them in his cellar, which is carved into tuffeau (limestone) of the riverbanks of Saumur. The resulting wines became Amateus Bobi and Echalier.
In 2007 Sebastien’s interest in carbonic maceration led him to Bernard Pontonnier who helped him better understand this method of winemaking, which he himself had learnt from Jules Chauvet, Marcel Lapierre, Jean Foillard and many others during his time as a restauranteur in Paris. Bernard was, afterall, one of the first to introduce natural wine onto his lists. Together, Sebastien and Bernard made Greta Carbo with the fruit from a single, small plot.
Then came the time to expand and diversify: Sebastien took over 2 hectares of Cabernet Franc in 2010 and started buying Pineau d’Aunis, Gamay and Cot to experiment with using different grapes. Du Rififi a Beaulieu was born!
In 2011, his partner Emeline Calvez, a trained sommelie?re, joined him in the domaine. Together they created Ruben with new vines bought in 2010. Their collaboration gave a new dimension to the domaine which continued to grow and strengthen, all the while striving towards sustainable and ethical practice. Then came Hanami and Piak!
In 2015 they expanded, acquiring a building that they turned into a stockroom, offices and a tasting room.

⇢その他のDomaine Bobinet

Loire

ロワール

⇢その他のLoire