MAISON PIERRE OVERNOY, Emmanuel Houillon, Pierre Overnoy, Pupillin
Pierre Overnoy was born in 1937. As early as the 1950’s Pierre considered pesticides and weedkillers to be poisonous for the environment. He took over the 6.5-ha family estate in 1968. Influenced by his friend Jules Chauvet, he managed his farm organically and learned to make wine naturally. He produced his first vintage without addition of SO2 in 1984.
Emmanuel Houillon joined the estate as an employee in 1989, Having no children, Pierre handed over the estate to Emmanuel, his spiritual son, in 2001. Emmanuel, is a uniquely talented vigneron, he carries on the philosophy and each painstaking detail of his mentor both in the vineyard and cellar.
Without sulphur the quality of the grapes has to be exceptional and so everything in the vineyard is done totally organically – wines made this way can only eminate from healthy fruit. Yields are never more than 35hl/ha and Houillon turns the top six inches of soil, cutting the surface roots and thus depriving the plant of the topsoil‘s potassium which otherwise combines with tartaric acid and lowers their acidity.
In the cellars the selected grapes undergo a semi-carbonic maceration in a covered vessel, with CO2 added at the start before the fermentation supplies its own. The temperature is held to about 8C for about ten days of maceration after which it is allowed to rise and so fermentation begins.
The white grapes are immediately pressed and their juice is also protected with CO2. After the initial active phase some of the white wines continue to ferment a year or more, nearly all in old oak barrels of various sizes.
Houillon is opposed to adding anything to the wine. No new oak barrels influence their taste. Before bottling, the wines are neither filtered nor fined and they retain a lot of CO2, which has an antioxidant effect and helps to convey aroma.
These are living wines that are made by a modern day master; each wine a soulful, rewarding experience.
Unfortunately these wines are all incredibly rare with only a tiny number of bottles coming to Ireland.
Overnoy-Houillon, Arbois-Pupillin Ploussard: Expect raspberries, cherry and cherry stone, light, juicy hedgerow fruits, a line of energetic acidity and a dusting of spicy tannin.
1 bottle only per customer