Terres de ROA Supplément d'Âme 2020
Regular price $22.00
Winemaker: Luc, Claudine, and Loren Tisserand
Appellation: Saint Pourçain, France
Grape Varieties: Gamay
The wines of Terres de ROA are a great representation of the recent resurgence of
quality winemaking found in Auvergne. Until very recently, they were the only
organic producer in the entire appellation! Though the domaine had been working
organically for more than a decade, in 2018 Loren (the daughter of the creators of
the domaine) began to take their wines a step further by bottling their first wine
without adding sulfites, Supplément d’Âme 2018. Only 600 bottles were made of
that wine, and we sold our considerable allocation in two days! We are fortunate to
have this wine back in stock for the first time since 2019. Gamay is typically de-
stemmed in Auvergne, though these grapes were left whole cluster and underwent
semi-carbonic maceration for 11 days, as is commonly done in Beaujolais. The wine
is bursting with fresh red fruit. The wine has enough power to work with a meal, yet
enough finesse to pair with a cheese course.
Saint Pourçain has been well known since the middle ages and commonly found its place on the tables of kings- in fact, in the 13th century and as late as the late 19th century, the white wines of Saint Pourçain where considered among the best in France!
The Tisserand family can currently count themselves as the only winemakers in the appellation of Saint-Pourçain that are certified organic. They received their certification in 2009.
They work with well known grape varieties such as Pinot Noir, Gamay, and Chardonnay (the border of Burgundy is just over 20 miles away after all!), but they also use Tressalier, a dry white grape variety, said to have originated in northern Burgundy. Less than 200 acres of Tressalier are grown worldwide!
The Tisserands possess two different terroirs- one that is sandy (brings a freshness to the wines) and one that is with granite and limestone (which brings minerality and body in the wines). No pesticides are used, no synthetic products are added to the wines, only indigenous yeasts are present, and the amount of sulfites added never is more than 2g/liter.