Domaine de Brin
Who: Damien Bonnet.
Where: The family-owned “Domaine de Brin” estate is situated between Albi, Gaillac and Cordes (in the appellation controlée of Gaillac), in the village of Castanet, 811590.
Vineyards: Domaine de Brin is perched on a calcareous-clay plateau surrounded by an oak wood in a quiet and protected setting. Confident that the quality of wine depends on the good health of the vineyard and its environment, Bonnet insists on using organic growing and natural vinification methods. As such, the wine better reflects the region, the influence of the local climate and the characteristics of the particular grape variety.
Grape varieties with a strong identity typical of the Gaillac region – such as Duras, Braucol and Prunelart for red, Mauzac, Loin de l’oeil and Ondenc for white – are grown on the estate’s 10 hectares of land. Equally, Syrah, Merlot and Cabernet Sauvignon are also grown, and, thanks to the local climate which is both Mediterranean and oceanic, are able to fully express their individual characteristics. The land is made of a calcareous-clay soil, with the stoniest pieces of land reserved for white grape varieties favoring refinement and minerality. Red grape varieties are grown in the soil with the highest clay content, and at a slightly deeper level, for better integration into the land. The organic methods used in the vineyard favors the life of the soils by using a natural weeding method and working of the soil between the vine stock. When needed organic fertilizer such as horse beans and oat are used to enrich the organic composition of soils. The vines obtain an equilibrium allowing a low yield of 20-35 hl/ha with healthy and perfectly ripe grapes.
Cellar: After each grape variety is manually harvested at its optimum date, the grapes are turned into wine using naturally occurring yeasts. The maturing takes place – at a slow pace according to the rhythm of the seasons – in vats or barrels without added sulfur (only very low-level sulfiting is carried out before bottling). Clarifying is done by the simple force of gravity, followed by decanting without fining agents. The red wines are bottled without filtration.
Preserved from standardisation, these wines are vibrant and authentic.