Mas Coutelou ‘Matubu’ Rouge 2021

Location: France, Languedoc-Roussillon

Winemaker: Jean François (Jeff) Coutelou

Grapes: Syrah, Grenache

Soil: variations of clay/limestone

Winemaking: Hand harvested fruit, fermented with indigenous yeast. No fining/filtering/SO2

From the Producer: Puimisson is a Languedoc village situated a few kilometres from Béziers, with a Mediterranean climate. From the south, the sea brings wind and humidity... From the north the mountains bring freshness...The domaine has been certified organic since 1987, when we decided that we wanted to show the possibilities of growing vines without chemicals. In 1987, nobody was speaking of Mad Cow Disease, care for the environment was scarce and it required an act of great courage to follow the organic route. 30 years ago the Domaine was made up of more than 20ha and produced an average of 1800hl each year. Today it only has 13 ha under vine producing an average of 500hl.

Our vineyard extends over a dozen hectares of a variety of terroirs. Puimisson is made up of a mosaic of soils and subsoils. The majority are clay-limestone with more or less clay, some veins of villafranchien gravel, marl ... All of our vines have been cultivated organically since 1987, long before it was fashionable to do so. We can guarantee that all the soils of the domaine have seen no chemical fertilisers, nor any synthetic products for more than 28 years. The management of the vineyard is rigorous whilst fully respecting the plants and the soils. Ploughing, necessary for clay soils, is limited to ensure that the soil does not become compacted. In Spring, every vine stock is hoed manually. We cut back the vines only when we consider it necessary and after they have finished budding. As regards treatments, we limit any interventions whilst not hesitating to use plant based composts and preparations as well as other natural products.

We tend the vines throughout the year so that they give the very best grapes. At the moment of harvest, our work is confined to creating the best conditions to allow them to express themselves. There does not exist one single recipe, the making of the wine is adapted to the grape variety and to the vintage (short or long maceration, destemming or whole bunch, punching the cap or pumping over) many, varied methods can be used according to inspiration and the grapes themselves... In the cellar it is nature which decides... The choice of 'natural' winemaking is the end result of the work carried out in the vines. The choice is to limit external elements to allow the grapes to give the best of themselves. No adding of SO 2, no adding yeasts, no adding enzymes, ... in a phrase, leave nature alone whilst maintaining an eye for observation, a palate for tasting, a hand for helping and nurturing and a heart for sharing... Wine is a drink which creates conversation and conviviality... Bottling is done at the domaine, with no filtering whilst respecting the lunar calendar ... All our wines are made without any added SO 2 , including at bottling.