winemaker Location: Alexandre Bain
Region: Loire Valley
Grape varieties : sauvignon
Surface area Winery: 11 ha
Wines from this Winery are in great demand and currently out of stock. Take the opportunity to discover other wines!
Alexandre Blain's wines
The choice of natural wines
Alexandre Bain is a UFO in his Pouilly-Fumé terroir. He is one of the rare organic winegrowers in this famous appellation where Sauvignon is sublimated. Alexandre Blain is not the son of a winemaker but he became passionate about the vine on the family farm at a very early age. At the age of 18, he discovered the natural trend at the Beaune wine school. He was immediately won over. "When I tasted these wines, it was enormous. Before, I didn't understand anything about tasting, I tasted ten wines in a row and I couldn't see any difference. In fact, it wasn't me who was screwing up, it was them with these things all made in the same way with sulphites, yeast."
The Winery Alexandre Blain
After several years of travelling and training, notably with Olivier Cousin, where he discovered the work of the vine with a horse, he created his Winery in 2007 in the Pouilly-Fumé appellation in the Loire Valley. A Winery initially of 5 ha that he pampers from the start by turning to organic and biodynamic agriculture with the help of his horse (Phénomène), he uses all that nature can give him to take care of his land, his vines and the men who work them.
Wines without added sulphite
No yeast, no chaptalization, no filtration. Working with the lunar calendar. Like many others before him, he 'accompanies' his grape juice into wine. Alexandre Blain now works on 11 hectares and offers several cuvées, including 'Pierre Précieuse' and 'La levée', which come from grapes grown on limestone soils (8 hectares) with little or no arable land and a high level of stoniness. This soil brings a lot of roundness, a very sunny side': says Mister Bain. But also the cuvée 'Mademoiselle M' which comes from another type of limestone: the famous Kimmeridgian (marl with small oyster, 140 million years old). The soil is fatter and much more difficult to work. This specificity brings more structure, length and finesse to the wine. Ripe, rich and fat Sauvignons where the minerality expresses itself with age.