Groseille VDF 2022

Alexis Hudon spent ten years as a sommelier in Quebec City and Montreal, specializing in natural wines, before relocating to Paris in the middle of the 2010s. In 2014, he worked his first harvest alongside Julien Guillot in Burgundy and Nicolas Reau in Anjou. After his first season, he returned to Paris to work as a floor manager at two of the city's most renowned natural wine restaurants, Clamato and Coinstot Vino. In the late spring of 2015, Hudon left Paris to work full time with Lise & Bertrand Jousset in the Loire, where he started in earnest in the world of winemaking. Hudon does not own any vineyards but buys exclusively organic fruits from his friends in the Touraine AOP. 80% of his grapes come from the village of Saint-Aignan, the other 20% from Montlouis-sur-Loire. Alexis does more than just buy fruit; he actively participates in the vineyards by pruning the 4 hectares of land that provides his grapes and manually managing the soil's work and harvest with his team. He brings the grapes in small cases to his cellar in Bourges (which he created in 2019) where he starts the vinification. Hudon's first solo vintage was in 2018, with 500 cases; he still occasionally lends a hand to his buddies at Jousset in the vineyard and cellar.

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he actively participates in the vineyards by pruning the 4 hectares of land that provides his grapes and manually managing the soil's work and harvest with his team. He brings the grapes in small cases to his cellar in Bourges (which he created in 2019) where he starts the vinification. Hudon's first solo vintage was in 2018, with 500 cases; he still occasionally lends a hand to his buddies at Jousset in the vineyard and cellar.\\n\u0026quot;}\" data-sheets-userformat='{\"2\":14721,\"3\":{\"1\":0,\"3\":1},\"10\":0,\"11\":4,\"14\":{\"1\":2,\"2\":0},\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eAlexis Hudon spent ten years as a sommelier in Quebec City and Montreal, specializing in natural wines, before relocating to Paris in the middle of the 2010s. In 2014, he worked his first harvest alongside Julien Guillot in Burgundy and Nicolas Reau in Anjou. After his first season, he returned to Paris to work as a floor manager at two of the city's most renowned natural wine restaurants, Clamato and Coinstot Vino. In the late spring of 2015, Hudon left Paris to work full time with Lise \u0026amp; Bertrand Jousset in the Loire, where he started in earnest in the world of winemaking. Hudon does not own any vineyards but buys exclusively organic fruits from his friends in the Touraine AOP. 80% of his grapes come from the village of Saint-Aignan, the other 20% from Montlouis-sur-Loire. Alexis does more than just buy fruit; he actively participates in the vineyards by pruning the 4 hectares of land that provides his grapes and manually managing the soil's work and harvest with his team. He brings the grapes in small cases to his cellar in Bourges (which he created in 2019) where he starts the vinification. Hudon's first solo vintage was in 2018, with 500 cases; he still occasionally lends a hand to his buddies at Jousset in the vineyard and cellar.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e","published_at":"2023-08-29T03:01:48-04:00","created_at":"2023-08-29T03:01:48-04:00","vendor":"Alexis Hudon SAS","type":"Still Wine","tags":["Alexis Hudon"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41908032012471,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"FR020-22","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Groseille VDF 2022","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"","quantity_rule":{"min":1,"max":null,"increment":1}}],"images":[],"featured_image":null,"options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Alexis Hudon spent ten years as a sommelier in Quebec City and Montreal, specializing in natural wines, before relocating to Paris in the middle of the 2010s. In 2014, he worked his first harvest alongside Julien Guillot in Burgundy and Nicolas Reau in Anjou. After his first season, he returned to Paris to work as a floor manager at two of the city's most renowned natural wine restaurants, Clamato and Coinstot Vino. In the late spring of 2015, Hudon left Paris to work full time with Lise \u0026amp; Bertrand Jousset in the Loire, where he started in earnest in the world of winemaking. Hudon does not own any vineyards but buys exclusively organic fruits from his friends in the Touraine AOP. 80% of his grapes come from the village of Saint-Aignan, the other 20% from Montlouis-sur-Loire. Alexis does more than just buy fruit; he actively participates in the vineyards by pruning the 4 hectares of land that provides his grapes and manually managing the soil's work and harvest with his team. He brings the grapes in small cases to his cellar in Bourges (which he created in 2019) where he starts the vinification. Hudon's first solo vintage was in 2018, with 500 cases; he still occasionally lends a hand to his buddies at Jousset in the vineyard and cellar.\\n\u0026quot;}\" data-sheets-userformat='{\"2\":14721,\"3\":{\"1\":0,\"3\":1},\"10\":0,\"11\":4,\"14\":{\"1\":2,\"2\":0},\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eAlexis Hudon spent ten years as a sommelier in Quebec City and Montreal, specializing in natural wines, before relocating to Paris in the middle of the 2010s. In 2014, he worked his first harvest alongside Julien Guillot in Burgundy and Nicolas Reau in Anjou. After his first season, he returned to Paris to work as a floor manager at two of the city's most renowned natural wine restaurants, Clamato and Coinstot Vino. In the late spring of 2015, Hudon left Paris to work full time with Lise \u0026amp; Bertrand Jousset in the Loire, where he started in earnest in the world of winemaking. Hudon does not own any vineyards but buys exclusively organic fruits from his friends in the Touraine AOP. 80% of his grapes come from the village of Saint-Aignan, the other 20% from Montlouis-sur-Loire. Alexis does more than just buy fruit; he actively participates in the vineyards by pruning the 4 hectares of land that provides his grapes and manually managing the soil's work and harvest with his team. He brings the grapes in small cases to his cellar in Bourges (which he created in 2019) where he starts the vinification. Hudon's first solo vintage was in 2018, with 500 cases; he still occasionally lends a hand to his buddies at Jousset in the vineyard and cellar.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e"}

Brand:Alexis Hudon SAS
Region:Centre-Val de Loire
Sub-Region:Cher
Commune/Village:Bourges
Varietal:Gamay
Color:Red
Alcohol:13.50%
Size:750ml

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Country:France
Harvest Technique:Hand harvested
Soil:clay soils
Vineyard Size:4 ha
Vine Age (year planted):25 year old vine age
Fermentation:Long fermentation of 6 months on fine lees. 8 months of aging (including the 6 months of fermentation).
Elevage:90% Fiberglass, 10% used oak barrels (8 months).
Winemaker Name:Alexis Hudon
Finning & Filtration:Light filtration, no fining
Total Production:500 cases

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Groseille VDF 2022

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