HI. WE'RE CLOSED FOR IN-STORE BROWSING FOR THE TIME BEING. (STILL DOING PICKUP, DC DELIVERY, AND SHIPPING.) HI. WE'RE CLOSED FOR IN-STORE BROWSING FOR THE TIME BEING. (STILL DOING PICKUP, DC DELIVERY, AND SHIPPING.)

Céline et Laurent Tripoz

Macon-Loché 'Cuvee du Clocher' (Sans Souffre) 2019

$31.00

Macon-Loché 'Cuvee du Clocher' (Sans Souffre) 2019

Céline et Laurent Tripoz

Macon-Loché 'Cuvee du Clocher' (Sans Souffre) 2019

$31.00

Celine and Laurent Tripoz started their domaine in 1986, selling grapes to the local cooperative before making their first wines in 1990.  They became interested in organic and then biodynamic viticulture, converting the domaine very early on.  Celine and Laurent are born into wine and their passion for good winemaking and conscious viticulture has made them key players in the region.

All the Tripoz vineyards are in or just outside of Loché, where the cellar is located. On eastern exposure, in clay loaded with limestone, the Tripoz believe that the only way to get a sense of terroir in there wine is to work in the most natural manner.  "The Maconnais is not blessed with the great terroirs of northern Burgundy, we have to work harder to get good wines here," Laurent says.

Macon Loché is the domaine’s village wine, fermented and raised in stainless steel to show nothing but purity and terroir. 30-year-old vines grown on clay-limestone soils 

In 2017, Céline and Laurent of Tripoz began experimenting with the Macon Loché Cuvée du Clocher by bottling a tiny bit of the wine with no sulfur -- the first year by chance was just 501 bottles. The wine was called  >>501<< named after the first 501 bottles and the essential biodynamic preparation, horn silica (501). 

Céline says the idea was not to create a new cuvée -- "we wanted to be able to compare the two methods for tasting, taking care to keep them in the same conditions, then to make them live the same things (travel, temperatures, salons,...). We also liked to taste them blind, without saying what the difference was between the two, and collect each other's impressions. It was very informative. We started this way again for 3 years (vintages 2018, 2019, and 2020). It is thanks to this experience that we have acquired more precise knowledge on the true role of very little SO2 in bottling and to determine more surely in the future the cuvées that will be able to do without it."
- Selection Massale