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Zoom 2020 Laurent Saillard La Pause Gamay

2020 Laurent Saillard La Pause Gamay


‘La Pause’ is made from 100% Gamay taken from 38 year old vines grown on clay and flint stones, labelled as table wine. The maceration consists of leaving whole bunches of grapes to ferment in an oxygen free environment for 3 weeks, after which fermentation is finished and aged half in stainless steel and half old wooden vats for 6 months. As the name suggests 'La Pause' is a refreshing, casual approach to Gamay – "a wine to be drunk during a break at work or after a long day".

Laurent Saillard, an ex-chef, in a way rediscovered himself as a winemaker after years of working in the restaurant scene in Brooklyn, New York, only to come back and learn how to make the beautiful wines he had once drunk and poured at his restaurants in NYC. After moving back to France, Laurent now tends organically to several small plots of Sauvignon Blanc, Gamay and Pineau d’Aunis in Pouillé in the Loire Valley. After several years of working under Clos Roche Blanche and Noella Morantin, Laurent developed his own footprint in winemaking and started making wines on his own with his first vintage in 2012. He considers himself lucky to have been able to find vines with such maturity and relative rarity, as Pineau d’Aunis is not that easy to come by in these parts of the Loire.

2020 Laurent Saillard La Pause Gamay



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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