Francois Ducrot La Vie En Orange

Francois Ducrot is a vine magician, born and raised in Burgundy. After graduating in 2006 as a trained oenologist at the Institut de la Vigne et du Vin in Dijon, he started as Maitre de Chai (master of the cellar) for Domaine Enclos de la Croix, in Lansargues. Although the vineyard had used organic farming techniques since the early ‘80s, through his environmental philosophy, Francois pushed the Domaine to officially obtain the Organic certification. In 2011 they reached this goal under his tenure. He then went on to modify the vinification process to remove the use of all animal based products during winemaking and limit the addition of sulphites as much as possible. Today, these same practices are a part of Maison Francois Ducrot’s mantra.

All their wines are organic, vegan, low or free of sulphites and as natural as possible. Not just to show off the varietals and terroir, but also what nature has to offer when in the hands of a skilled artisan winemaker... Less is often more, which is proven in the final product!

The vineyard consists of twenty-three hectares of single vineyard blocks, passed down through generations into eight separate parcels. Here he dreamed of a domain attached to its roots and inspired by a responsible and sustainable future. Francois runs the estate with his daughter Agathe who shares his ethos. Their vision was to make wines from cleaner soils, where trees, wild animals, grape vines and families could live together in harmony.

This collection ‘Les Moutons’ is named after their favourite natural weedkiller… SHEEEEEP!

Roussanne, Marsanne, Viognier

Organic, Vegan Friendly, Low Sulphites & Sustainable Agriculture.

The Roussanne, Marsanne, and Viognier grapes used in this wine were carefully selected from growers working in organic viticulture methods, which means no use of chemical fertilizers, herbicides, or pesticides. The grapes were grown in the area of Aspiran, Hérault, which is dominated by stones with a certain depth and the presence of limestones.

The winemaking process included skin contact for two weeks, direct pressing followed by low-temperature fermentation, and three months aging on fine lees in a stainless steel tank. The wine was then bottled with SO2 < 50mg/L.

The wine has a pale gold color with a hint of orange. On the nose, it displays aromas of apples and pears with a hint of orange. The wine also has a floral note of orange blossom, along with pear and apple notes. The palate is complex, with hints of peach and lychees and a subtle green tea-like tannin structure. The wine has a nice acidity and a long finish.

This wine would pair well with meat or fish dishes with sauces. Its nice acidity also makes it suitable for pairing with salty notes or fresh cheeses.