winemaker : Thierry Allemand
Region : Rhone Valley
Grape varieties : Syrah
Surface Winery : 6 ha
Annual production: 14.000
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We're talking to you about his Winery
Thierry Allemand does not claim any chapel and even if he has been producing "natural" Cornas for a few years, he has no label, no organic or biodynamic claim. He wants to remain free, independent, frank and authentic like his wines. Fine wines, little marked by extraction with tension, minerality. His wines are today a great success with amateurs and professionals alike. Thierry Allemand trained as an electro-mechanic, but he decided to quickly change course and worked at Winery Joseph Michel, figure of Cornas wine. He acquired a real know-how, a passion and perfected his first vinifications. Independent, self-taught since the beginning, he has had a double job for 15 years: a worker at Robert Michel's and winemaker taking care of his own vines every weekend! In 2001, he had a cellar building built on the heights of Saint-Romain de Lerps, designed to allow the total flow of juice by gravity from the vinification vats to the maturing cellar. The vines (6 ha today, half of which are leased) are scattered over several plots.
Several climates, including the best known, Chaillot and Reynard, give their names to the two main vintages of Winery. In some years, since 1992, a sulphur-free cuvée has been produced from so-called Reynard climates. "Chaillot" comes from several rather clayey plots and on vines less than 50 years old. "Reynard", from old vines over 60 years old coming from the place called Reynard at 50% and 50% from other terroirs. The soils are more calcareous. It was not until 1986 that Thierry made a major change in the winemaking process. With the support of Philippe Pacalet and Jacques Néauport (a disciple of Jules Chauvet), he seriously deepened his research. Since then, the vinification has been entirely natural: 1 or 2 punching of the cap at the beginning, no pumping over, slow fermentation then gravity-flow of the juice, ageing in barrels (never new), no racking for 18 to 24 months and at the blending (after ageing), light sulphiting of 1g/hl.