Capitalisme Rouge - Brendan Tracey, Domaine le Clocher


Capitalisme Rouge is a blend of Pineau d'Aunis, Cabernet Franc and Pinot Noir. Lively and wild - sour cherries and blackcurrant notes - the juice is light, tangy and zesty, with a hint of forest floor thrown into the mix.

The grapes are hand-picked and naturally vinified via spontaneous fermentation of direct press and carbonic maceration, then blended after one month in vats and left to age in bottle.

Brendan Tracey, Domaine le Clocher, Sainte Anne (Loire Valley)

Brendan Tracey grew up in New Jersey and spent most of his youth in San Francisco, where his parents moved to in the 1960’s to follow their hippie dreams.

While there, Brendan lived through the cultural revolution and soon developed a passion for music, following psychedelic bands, going to concerts at the Fillmore and gradually migrating to punk music. Brendan’s mother was originally from France, where he travelled to occasionally.

To prefect his French, he moved in with his aunt in Blois, at the age of 15, to attend high school where he passed his baccalauréat in 1974. During this time, he really started to fall in love with his mother’s native country, France.

Moving back to California in 1977, he joined bands involved in California’s punk movement. Punk music worked well for Brendan, playing in opening bands for The Dead Kennedys, Black Flag and the Avengers.

In 1980, having kept in contact with a high school friend from his years in France, he returned to France and married her, staying in France for good.  Brendan started making wine in 2010. He discovered natural wines through Thierry Puzelat, one of the pioneers in the Loire Valley. He spent his training partly as Thierry Puzelat’s négoce, taking advantage of Thierry’s rigorous winemaking and vineyard management expertise.

He started his own business in 2010 making wines from purchased grapes (the equivalent of 2 hectares then) and from the start he vinified the natural way, using only wild yeast and working like Thierry on reds, with semi-carbonic macerations. For the whites, Brendan got his inspiration from Philippe Tessier. The overall vineyard surface Brendan works from is 5 hectares.