Pierre Caizergues and Antonin Bonnet having been pioneering the use of sustainable hybrid grapes in the Languedoc region of France and making flavorful, approachable wines that satisfy today's more eco-conscious consumer. At a media dinner at Juliette restaurant in Williamsburg, Brooklyn, the pair showcased current vintages with French bistro cuisine.
With an estate in sight of the Pyrenees and close to Carcassonne, they've planted resistant varieties - or "cepages resistant" - such as Souvignier Gris, Grenache Bouquet, and Cabernet Cortis. The hardy hybrids don't need sulfites or copper spraying in the vineyards, and that leaves plenty of native yeast on the grapes to encourage natural fermentation in the winery. All bottles are sourced from local suppliers and no alumninum is used in the packaging, reducing the carbon footprint of the effort. Starting with a modest 5 hectares a few years ago, they've sinced added 50 more as they have seen wine lovers embrace their natural wines.
Our tasting included:
Pet-Nat Vivant - A delicious and fresh white wine of Souvignier Gris with light carbonation that occurs naturally.
Pet-Nat Vigne Sauvage - Pale pink, lightly sparkling rose of Grenache noir - perfect for summer parties.
Bouquet - A fresh rose with strawberry aromas and flavors made from the Grenache Bouquet grape.
Petit Sauvage! Blanc - Fresh apple and pear flavors in this white wine made from Souvignier Gris.
Petit Sauvage! Rouge - A fruit-forward, low-tannin red from Cabernet Cortis.
Petit Sauvage! Orange - Savory notes of clove and orange peel in this skin contact wine of Souvignier Gris.
Check out Pierre Antonin to learn more about their sustainable wine projects!
