No Control (Vincent Marie), Rockaille Billy

At the top of Volvic’s hillside, in the heart of the woods growing on the “puy de la bannière”, we can find big rocks. Rock, in the dialect of the Auvergne (the one of Alain Gaudet) is called “Rochaille”. “Rochaille” became “Rockaille” and “Rochaille” evidently became Rockaille Billy. The Gamay vines average 50 years of age, at an altitude of 500m on a South-East facing slope.

Vincent describes what he is after as “pure, fresh, generous wines of high drinkability…” and that’s what we have here. There is a lightness and aérien touch that nicely clicks in with the more complex structure. That structure comes through as crunchy fruits with a tram of minerality in the finish. What else would you expect from granitic sand? It’s also purely delicious.

DOMAINE NO CONTROL, VINCENT MARIE, Auvergne – Biodynamic, natural

No Control consists of 5 hectares of vines in the Auvergne featuring the following grape varieties: Gamay, Pinot Noir, Syrah, Chardonnay, Sauvignon, Sylvaner and Pinot Auxerrois which Vincent uses to make 5-7 cuvees.
No Control also has an impressively diverse range of terroirs born from recent and former volcanic activity. This gives the wines typical features and a specific mineral taste. Farming respects living organisms, vegetable matter, soil and health.

Since 2013, the vines have been in conversion to organic agriculture. Vincent’s work with Patrick Meyer allowed him to gain and understanding and experience of biodynamics. Each year the plots get the basic biodynamic preps including 500 (cow-horn manure) and 501 (horn silica). Vincent works one plot without mechanization, using animal traction, a horse, which further contributes to the microbial life in the soil.

Located in Volvic on feldspathic sand, the Fusion vineyards are on south-facing slopes 420 m above sea level. Yields from the 15-110 year old vines are naturally low, the grapes carefully harvested in small crates. They are then fed as whole bunches in two fibreglass vats. In the first vat grapes are stomped to make space in the vat and to allow maceration of whole bunches in the juice. The grapes in the second vat undergo carbonic maceration. Devatting, pressing, blending of both vats with the free- run and pressed juice. Maceration of 3 weeks. No added chemical inputs. Half aged in vat, half in 15 hl barrels for 8 months No filtration, fining or sulphur added.