2019 Aurélien & Charlotte Houillon Indigo
The 2019 Aurélien & Charlotte Houillon Indigo a very special Southern Rhône wine. A product of Aurelien’s method of long, slow semicarbonic maceration in closed steel tanks over several months and minimal pumping over. With a little cellar time to help evolve it even further, in just the Houillons’ third year vintage, this is exciting stuff sure to gain an even stronger following. Indigo is the Houillons’ top wine, focused on 50 year old Syrah and 70 year old Grenache.
The Houillon name is well known in the Jura region, sibling trio Emmanuel, Adeline and Aurelien all learned with the legendary master Pierre Overnoy. After spending time in Switzerland gaining further experience in biodynamic farming, younger brother Aurelien and wife Charlotte settled in the southern Rhône foothills in the shadow of the famous Mont Ventoux.
FAQ
What is natural wine?
The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.
Are your wines vegan friendly?
In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.
Are your wines chemical free?
In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.
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