Terres Falmet

Saint-Chinian, Languedoc - Roussilon, France

Yves Falmet comes from a long line of farmers but is the first in his family to make wine and established his Domaine himself in 1996 on the backs of a biochemistry degree. What he acquired was organic land in Saint-Chinian containing only a partially abandoned vineyard; no farm or buildings with equipment. He worked all over the world before settling there including stints in NZ, Australia and the USA. For Yves, farming merely for an organic certification wasn’t enough. In his own words:


– “conventional” winegrowing, controlled by agri-chemical firms and far too polluting;
– “organic” winegrowing, which is certainly intended to be less polluting but which, to achieve this, needs to overcome certain divides and be redesigned around a more rational approach.
Hence Yves’ choice of an alternative form of winegrowing, which is ecological but rational.
Thought, pragmatism and open-mindedness are the linchpins of his ethos.
All the parameters of winegrowing, in all their complexity, are factored into the equation and aimed at providing the most positive solution from an environmental point of view, without seeing things purely in black and white and falling into the contradictions of the present times.”

We find ourselves with a Vigneron who plays by his own rules. Many describe his farming as biodynamic, but this is only partially accurate. What we can say for sure is that Yves is so obsessed with his wines being chemical free that he posts all of his lab results on his website every year. Like many of the growers in our portfolio he doesn’t believe in certifying his wines as the certifications are not strict enough.

The Vineyard is located between two villages Cébasan and Creissan and is planted primarily to Cinsault, Carignan, Mourvedre and Aramon trained in bush vines. Most of the vineyard work is done by hand including harvest. Reds are destemmed and lightly crushed. Fermentation is carried out primarily with natural yeasts before a warm maceration post fermentation for several weeks. Rose is whole cluster pressed and fermented cool and long. Other than homeopathic uses of S02 there are no additives in the wines. The wines are not fined but some are lightly filtered depending on the vintage.

Sibylline Rose

From one part of the vineyard planted Predominantly to Mourvedre. Whole cluster pressed and fermented at low temperatures. 5 Months aging. Unfined, unfiltered.

Cinsault

From 3 separate plots of the vineyard on unbroken hillside. Limestone soils. Destemmed. Post Fermentation maceration for 3 weeks. 5 months elevage. Unfined, unfiltered.

Mourvedre

From 80 year old vines spread over 7 plots. Limestone soils. Destemmed. Post Fermentation maceration for 4 weeks. 15 months elevage. Unfined, unfiltered.

 

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