No Control
Vincent Marie
Volvic
Vincent Marie loves natural wine. Since 2013, He has been on a quest to make wine with as little intervention as possible. Biodynamic preparation and organic farming are at the center of this small Domaine in the village of Volvic, in the Auvergne. The transparency of the resulting wines speaks to his variated terroir, and expert prowess. Some of his vines are as young as 15 years, and some are as old as 120. They come from granite soils, basilica and volcanic bedrock.
It's rock and roll wine for rock and roll people like Vincent, who started drinking natural wine in 2003, when he had that moment that many of us share: the moment where you drink something completely new, but somehow familiar, a wine that all the other wine was supposed to taste like. That's what Vincent is after these days, and that's why we love him. Each new cuvee is uniquely his, and fits so perfectly in his little compound in Volvic, surrounded by dormant volcanoes and heavy metal music (?). That's how I see it now, anway. And you can too! Hail Satan. Drink natural wine!
NV
EAU DE VIE
NEVER TOO HEAVY
VARIETY : Apples from Normandy.
VARIETY : The apples come from an orchard without treatment and eco-grazed by sheep.
DU MARC DANS LES VEINES
VARIETY : Wine marc from Chardonnay and Gamay.
TERROIR : Granitic sand. 15-150 year old vines.
HARVEST : hand picked
VINIFICATION :
“An eau de vie or grape spirit resulting from the double distillation of the marc and the lees of the estate’s wine, yielding a transparent alcohol, in which we macerate lemon verbena, spearmint and peppermint for 48 hours.”
CIDER
The apples are bought in Normandy and sent to Auvergne in big bags. The apples come from an orchard without treatment and eco-grazed by sheep. Once arrived in Auvergne, they are pressed and after a few days of waiting and the creation of the hat, the fermentation starts on its own. I check this fermentation regularly to obtain a cider with great aromatic finesse. Bottling is done at a low density. Fermentation continues in the bottle to create the foam.
The apples are bought in Normandy and sent to Auvergne in big bags. The apples come from an orchard without treatment and eco-grazed by sheep. Once arrived in Auvergne, they are pressed and after a few days of waiting and the creation of the hat, the fermentation starts on its own. I check this fermentation regularly to obtain a cider with great aromatic finesse. Bottling is done at a low density. Fermentation continues in the bottle to create the foam.
2021
Cherche et Détruit 2021
Fruit Wine, Méthode Ancestrale
50% cider 25% rhubarb wine 25% currant wine
Vdf "Les Crosses" 2021
VARIETY : Chardonnay
TERROIR : 15 years old vines, 420 meters in altitude, located in Volvic. Soil : feldspathic sand. Organic.
HARVEST : hand picked
VINIFICATION :
Direct press. Fermentation and aging in stainless steel tanks. No filtration and no added sulfites.
Vdf "Magma Rock" 2021
VARIETY : Gamay
TERROIR : Granitic soil in Beauregard Vendon.
VINIFICATION : Whole clusters in old wood. Elevage in fiber glass.
Vdf "Fusion" 2021
VARIETY : 50% Gamay d'Auvergne and 50% Gamay from Beaujolais
TERROIR : Gamay from Auvergne between 15 and 110 years old.
Vdf "La Sousouleuse" 2021
VARIETY : Fer Servadou
VINIFICATION : 5-6 day Carbo
2020
Vdf "Fusion" 2020
VARIETY : 50% Gamay d'Auvergne and 50% Gamay from Beaujolais
TERROIR : Gamay from Auvergne between 15 and 110 years old.
Vdf "Rockaille Billy" 2020
VARIETY : Gamay
TERROIR : Parcel located in Volvic, facing south-east.
Granitic sand. 50 year old vines.
HARVEST : hand picked
VINIFICATION :
Whole bunches in a fiberglass vat. Grape trampling to make space in the vat, maceration of whole bunches in the juice. 4 punch-downs, devatting, pressing and blending of both vats with the free-run and pressed juice. Maceration of 3 weeks.
Half of the wine aged in a tank, the other half in a 23hl cask.
Vdf “Les Crosses” 2020
VARIETY : Chardonnay
TERROIR : 15 year old vines in Volvic.
Southern exposure and sandy soil.
420 meters in altitude.
Organic.
HARVEST : hand picked
VINIFICATION :
Direct pressing, settling, fermentation and aging in stainless steel tanks.
Aged for 6 months. Unfiltered.
Vdf “La Sousouleuse” 2020
VARIETY : Fer Servadou
TERROIR : Grapes from Aveyron.
Vdf “Délire du Désordre” 2020
VARIETY : Gamay
TERROIR : 117 year-old vines grown in volcanic feldspar soils at 1200 feet elevation.
Organic.
HARVEST : hand picked
VINIFICATION :
Parcels are divided into two fiberglass vats. First half is fermented with whole bunches and the second half undergoes carbonic maceration. 3 weeks maceration. Half is aged for 8 months in 15 hl cask and the other in vat. No filtration and no added sulfites.
2019
Vin de Paille My Little RnR 2019 500ML
VARIETY : Gamay
TERROIR : 15 to 110 year old vines from various Gamay plots on the domain in Volvic (sandy soil) and Beauregard Vendon (granitic soil).
Up to 500 meters in altitude.
Organic & biodynamic.
HARVEST : hand picked
VINIFICATION :
Sweet wine of dried grapes. Spontaneous fermentation.
No clarification or filtration.
Vdf “Sortir de l’Enfer” 2019
VARIETY : Gamay (Ferments from “Fusion”, “Rockaille Billy”, “Magma Rock” and some Gamay from Julien Merle in Beaujolais).
TERROIR : 15 to 110 year old vines from various Gamay plots on the domain in Volvic (sandy soil) and Beauregard Vendon (granitic soil).
Up to 500 meters in altitude.
Organic.
HARVEST : hand picked
VINIFICATION :
Composed of 3 cuvées, all of which were vinified as whole bunches. Average maceration of 3 weeks in vat or cask.
Vdf “Pour Aller chercher le Dossard” 2019
VARIETY : Sylvaner / Riesling
TERROIR : Fruit negoced from Domaine Goepp in Heiligenstein, Alsace. Organic.
HARVEST : hand picked
VINIFICATION :
Direct press into foudre
6-9month élevage
Unfined, unfiltered.
Vdf “Sweet Baby Love” 2019
VARIETY : Gamay
TERROIR :
2017 / 2018 fruits from Auvergne
Organic.
HARVEST : hand picked
VINIFICATION :
Vin de Paille, 8 months in barrel
Unfined, unfiltered, no so2
Vdf “La Coulée” 2019
VARIETY : Syrah / Gamay
TERROIR : 10 years old for the young syrah grown from a « massal selection», selection of old vines from the parcel and 80 years old for the old syrah and gamay. It is the only plot Vincent Marie owns. The plot is located on one of the last lava flows in Auvergne.
The volcanic eruption from the “Puy de la Nugère” created a lava flow starting from the top of Volvic’s hill up to the south of Riom. Green clay and basalt on the surface. 380 meters in altitude, facing East. Organic.
HARVEST : hand picked
VINIFICATION :
Whole bunches in a fiberglass vat,
daily punch-down during 15 days.
Devatting, pressing and blending of the free-run and pressed juice. No added chemical inputs. Aged in 600 litres barrels for 18 months.
Vdf “Les Croses” 2019
VARIETY : Chardonnay
TERROIR : 15 years old vines, 420 meters in altitude, located in Volvic. Soil : feldspathic sand. Organic.
HARVEST : hand picked
VINIFICATION :
Direct press
Fermentation and aging in stainless steel tanks.
No filtration and no added sulfites.
Vdf “Tournoël Riot” 2019
VARIETY : Pinot Noir
TERROIR : Located in Volvic.
Granitic sand and basaltic scoria.
500 meters in altitude.
The “domaine sous Tournöel” is the vineyard that Vincent Marie took over from Alain Gaudet in 2015. Organic.
HARVEST : hand picked
VINIFICATION :
Whole bunches in a fibreglass vat.
Grape trampling to make space in the vat, maceration of whole bunches in the juice. Devatting, pressing and blending of the free-run and pressed juice.
Maceration of 3 weeks. No added chemical inputs. Elevage in Burgundy tanks.
No filtration and no added sulfites.
Vdf “Le Délire du Désordre” 2019
VARIETY : Gamay
TERROIR : 117 year-old vines grown in volcanic feldspar soils at 1200 feet elevation.
Organic.
HARVEST : hand picked
VINIFICATION :
Whole bunches maceration for three weeks.
Aged in steel.
No filtration and no added sulfites.
2017
Sang du Diable 2017 500ML
VARIETY : White Blend
TERROIR : Organic and biodynamic.
HARVEST : hand picked
VINIFICATION :
Wine fortified in an oxidative style. The spontaneous fermentation was stopped with grape brandy ("mutage").