||Mon Tout Rouge
After graduating from eonoligical school, Olivier Bellanger spent 5 years apprenticing under natural winemaker Phillipe Tessier in the central Loire. In 2008 he purchased his own tiny property in his hometown of Monthou-sur-Chere, and immediately converted it to organic practices. On his ten hectares Olivier grows a variety of grapes: côt, gamay, pinot d’aunis, cabernet franc and sauvignon blanc. In his cellar, which was carved deep into a hillside long before his time, Olivier is patient and hands off. All of the wines are naturally fermented and aged in fiberglass and old neutral oak. The two varieties are fermented separately – the gamay in fiberglass and the côt in oak, and then blended before bottling, with just a little bit of SO2 for stability. Vivacious and taut with lovely red fruit from the gamay and an underlying mineral tension from the côt. This will satisfy in the summer with a slight chill, straight on into the cooler fall months ahead.