Domaine Hauvette ‘Cornaline’ Les Baux de Provence Rouge 2016
Location: France, Provence
Winemaker: Dominique Hauvette
Grapes: 50% Grenache, 30% Syrah, 20% Cabernet Sauvignon
Soil: Clay, limestone
Winemaking: Organic farming, practicing biodynamic. Hand harvest. Indigenous yeast fermentation. Wine is raised in foudre.
From the Importer Kermit Lynch: Not far from Saint-Rémy-de-Provence, a tourist town known for Roman ruins and as the place where Van Gogh painted “The Starry Night,” you’ll find Domaine Hauvette. Nestled among the foothills of Les Alpilles, the vines are surrounded by a rocky and wild landscape—the clay and limestone soil retains moisture for the arid summer months, the Mistral blows half the year, and garrigue is seemingly everywhere. It is here that in the early 1980s Dominique Hauvette, seeking more sunshine, left her job as a lawyer in the Savoie, re-discovered her passion for raising horses, and began studying oenology. Thirty-some years later and Dominique now has 17 hectares of vines and an international reputation for making benchmark natural wines. When striving to make wine as naturally as possible, a focus on growing the healthiest and most perfect grapes is an absolute necessity. Dominique’s conversion to biodynamics starting in 2000 added rigor to her intuitive organic practices, and coupled with her magical terroir she has found an exciting recipe for success. In the cellar, she takes a decisively non-interventionist stance and is very low-tech, yet she is not afraid to experiment as is evidenced by her being one of the first winemakers to use concrete fermentation eggs. Like Didier Barral and Catherine and Pierre Breton, Dominique is a trailblazer in the natural wine movement, each year pushing the quality of her wines higher and higher with uncompromising standards. Bienvenue Dominique.
‘Cornaline’ is comprised of Grenache, Syrah, and Cabernet Sauvignon, averaging 40 years of age growing on clay and limestone. The wine ferments in wood and ages in foudre for several years before bottling. Deep and rich with a shivering spine of blackberry, spiced plum, cool blueberry and savage herbs. Roasted duck!
Location: France, Provence
Winemaker: Dominique Hauvette
Grapes: 50% Grenache, 30% Syrah, 20% Cabernet Sauvignon
Soil: Clay, limestone
Winemaking: Organic farming, practicing biodynamic. Hand harvest. Indigenous yeast fermentation. Wine is raised in foudre.
From the Importer Kermit Lynch: Not far from Saint-Rémy-de-Provence, a tourist town known for Roman ruins and as the place where Van Gogh painted “The Starry Night,” you’ll find Domaine Hauvette. Nestled among the foothills of Les Alpilles, the vines are surrounded by a rocky and wild landscape—the clay and limestone soil retains moisture for the arid summer months, the Mistral blows half the year, and garrigue is seemingly everywhere. It is here that in the early 1980s Dominique Hauvette, seeking more sunshine, left her job as a lawyer in the Savoie, re-discovered her passion for raising horses, and began studying oenology. Thirty-some years later and Dominique now has 17 hectares of vines and an international reputation for making benchmark natural wines. When striving to make wine as naturally as possible, a focus on growing the healthiest and most perfect grapes is an absolute necessity. Dominique’s conversion to biodynamics starting in 2000 added rigor to her intuitive organic practices, and coupled with her magical terroir she has found an exciting recipe for success. In the cellar, she takes a decisively non-interventionist stance and is very low-tech, yet she is not afraid to experiment as is evidenced by her being one of the first winemakers to use concrete fermentation eggs. Like Didier Barral and Catherine and Pierre Breton, Dominique is a trailblazer in the natural wine movement, each year pushing the quality of her wines higher and higher with uncompromising standards. Bienvenue Dominique.
‘Cornaline’ is comprised of Grenache, Syrah, and Cabernet Sauvignon, averaging 40 years of age growing on clay and limestone. The wine ferments in wood and ages in foudre for several years before bottling. Deep and rich with a shivering spine of blackberry, spiced plum, cool blueberry and savage herbs. Roasted duck!
Location: France, Provence
Winemaker: Dominique Hauvette
Grapes: 50% Grenache, 30% Syrah, 20% Cabernet Sauvignon
Soil: Clay, limestone
Winemaking: Organic farming, practicing biodynamic. Hand harvest. Indigenous yeast fermentation. Wine is raised in foudre.
From the Importer Kermit Lynch: Not far from Saint-Rémy-de-Provence, a tourist town known for Roman ruins and as the place where Van Gogh painted “The Starry Night,” you’ll find Domaine Hauvette. Nestled among the foothills of Les Alpilles, the vines are surrounded by a rocky and wild landscape—the clay and limestone soil retains moisture for the arid summer months, the Mistral blows half the year, and garrigue is seemingly everywhere. It is here that in the early 1980s Dominique Hauvette, seeking more sunshine, left her job as a lawyer in the Savoie, re-discovered her passion for raising horses, and began studying oenology. Thirty-some years later and Dominique now has 17 hectares of vines and an international reputation for making benchmark natural wines. When striving to make wine as naturally as possible, a focus on growing the healthiest and most perfect grapes is an absolute necessity. Dominique’s conversion to biodynamics starting in 2000 added rigor to her intuitive organic practices, and coupled with her magical terroir she has found an exciting recipe for success. In the cellar, she takes a decisively non-interventionist stance and is very low-tech, yet she is not afraid to experiment as is evidenced by her being one of the first winemakers to use concrete fermentation eggs. Like Didier Barral and Catherine and Pierre Breton, Dominique is a trailblazer in the natural wine movement, each year pushing the quality of her wines higher and higher with uncompromising standards. Bienvenue Dominique.
‘Cornaline’ is comprised of Grenache, Syrah, and Cabernet Sauvignon, averaging 40 years of age growing on clay and limestone. The wine ferments in wood and ages in foudre for several years before bottling. Deep and rich with a shivering spine of blackberry, spiced plum, cool blueberry and savage herbs. Roasted duck!