Terres Falmet
Saint-Chinian, Languedoc - Roussilon, France
Yves Falmet comes from a long line of farmers but is the first in his family to make wine. In 1996 He established his Domaine by himself on the backs of a biochemistry degree. He acquired organic land in Saint-Chinian in the Languedoc containing only a single partially abandoned vineyard; no farm or buildings with equipment. Though it was his first solo project he had worked all over the world beforehand including stints in NZ, Australia and the USA.
For Yves, farming merely for an organic certification wasn’t enough. Yves’ chose an alternative form of wine-growing, which is both ecological and rational. Thought, pragmatism and open-mindedness are of primary concern to Yves. He says,
"All the parameters of wine-growing, in all their complexity, are factored into the equation and aimed at providing the most positive solution from an environmental point of view, without seeing things purely in black and white and falling into the contradictions of the present times.”
We find ourselves with a Vigneron who plays by his own rules. Many describe his farming as biodynamic, holistic and thoughtful. What we can say for sure is that Yves is so obsessed with his wines being chemical free that he posts all of his lab results on his website every year. Like many of the wine producers we work with he doesn’t believe in certifying his wines as the certifications are not strict enough.
His vineyard is located between the two villages of Cébasan and Creissan and is planted primarily to Cinsault, Carignan, Mourvedre and Aramon which are all trained in bush vines. Most of the vineyard work is done by hand including harvest. Reds are destemmed and lightly crushed. Fermentation is carried out primarily with natural yeasts before a warm maceration post fermentation for several weeks. Rose is whole cluster pressed and fermented cool and long. Other than homeopathic uses of S02 there are no additives in the wines. The wines are not fined. only rarely are they lightly filtered.
On her last tasting of his wines Jancis Robinson asked, “Is Yves Falmet a genius?”
Decide for yourself.
Sibylline Rose
From one part of the vineyard planted Predominantly to Mourvedre. Whole cluster pressed and fermented at low temperatures. 5 Months elevage. Dry, Bright fruit and floral notes, light and delicate. Utterly drinkable.
Cinsault
From 3 separate plots of the vineyard on unbroken hillside. Limestone soils. Destemmed. Post Fermentation maceration for 3 weeks. 5 months elevage. Red fruited with lovely spice. High drinkability but with lovely structure. This is the chillable red your deck/barbecue set up has been waiting for.
Mourvedre
From 80 year old vines spread over 7 plots. Limestone soils. Destemmed. Post Fermentation maceration for 4 weeks. 15 months elevage. Rustic and deeper with a bit more structure and tension. Somehow though even Mourvedre can be elegant in Yves hands. A bigger red to stand up to whatever you decide to throw on the grill.
Retail
Boutique del Vino at Piazza de Nardi
De Luca Fine Wine
Ellement Wines & Spirits
Jones & Co. Wine Merchants
Kenaston Wine Market
Winehouse
