Sylvain Martinez "Corbeau" 2019 Grolleau, Gamay Vin de France Loire

Sylvain Martinez (owner/winemaker)

Anjou, Loire Valley, France

Fruit sourced from an organically farmed Chenin Blanc, Pineau d’Aunis, and Grolleau vineyards in Anjou

Preservative/additive free

"In the beginning in 2006 I worked solely with the support of my close family, but after several years I began to work with a seasonal team to help me out: this year at vintage there were nine people, for pruning two, and for bottling six. For everyone, I make a declared seasonal contract with pay a little above minimum wage. Working hours at 8:30-12:30 and 2:00-5:00, so seven hours a day with a break in the middle of the morning and in the afternoon. For the majority, these are people who live quite close to me and who come every year to help. People with whom I’ve developed great confidence, trust and friendship. They are happy to come work with me."

 – From Sylvain (translated from French by importer)

“Sylvain Martinez is located in Thoureil (on the NE bank of the Loire river between Saumur and Angers)...Ten-plus years working with Olivier Cousin, Sylvain learned the glorious art of non/low intervention and how working...hard in the vineyards, and paying an actual living wage...can equate to making incredible wines. Finding an abandoned vineyard on the bank of the Loire allowed him to begin his own project near L’Abbaye de Saint-Maur. The wines are raised in the Caves de l'Abbaye, a semi-troglodyte cellar that he shares with a few other natural winemakers. These days he’s working 2 hectares of vines made up of Chenin Blanc, Grolleau, Pineau d'aunis, and Gamay - some vines are 100+ years old and he is in the process of planting new vines of the traditional varietals (Pineau d’Aunis, Grolleau, Chenin Blanc, etc.)

"Corbeau is made up of 80% Grolleau and 20% Gamay. Grolleau is...deep and dark in appearance with relatively thin skin leading to a lighter red. Sensitive and difficult, it takes the right touch and sensibility to tend to these grapes. Traditionally, it was a very popular grape but was pushed aside for Gamay and Chenin Blanc, so little remains. Thanks to Sylvain and some friends, it is being preserved...The AOC...decreed that the use of Grolleau in blends is not allowed - hence the Vin de France designation. Honestly, a lot of producers use Vin de France as a way to push back on the AOC for outlawing grapes that are traditional to a region in favor of the more known grapes...

"Coming from 80+ vines that are own-rooted...these vines have their roots on clay and sand soils, bringing all kinds of glorious tension and minerality to the fruit. Hand harvested bunches are placed in a neutral vessel where they begin whole bunch fermentation. Carbonic maceration takes place over about 10 days with most of the grapes then a gentle press to release any remaining juice from the grapes. The juice is then moved to neutral barrels where it ages for a year and a half. 

"Gorgeous minerality, precision and quality but so drinkable and approachable. An underrated grape that gets to shine. Dusty and earthy, light with black cherry flavors and an herbal...quality that keeps it down to earth. Bright acidity and a long finish keeps it fresh, interesting yet utterly chuggable.“

 – notes from MollysBottleShop