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ALEXIS HUDON Groselle
ALEXIS HUDON Groselle
Regular price
$30.00 USD
Regular price
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$30.00 USD
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From the flinty heart of France's Loire Valley—specifically the Touraine region around Bourges—the Groseille by Alexis Hudon is a vivacious, low-intervention red that channels the young Quebecois winemaker's irreverent passion for natural wines, evoking the tart zing of its namesake redcurrant (groseille) through a playful blend of Gamay and Gamay Teinturier. Originally a sommelier in Paris's natural wine scene after honing his craft in Quebec City and Montreal, Alexis dove into winemaking in 2014 with harvests at Julien Guillot's Burgundian domaine and Nicolas Reau's Anjou outpost, before committing full-time in 2015 with Lise and Bertrand Jousset in Montlouis. By 2019, he launched his négociant operation in a former garage, sourcing exclusively organic grapes from trusted Touraine growers—80% from Saint-Aignan, 20% from Montlouis—across limestone and flint-strewn parcels, where he lends hands in the vines to ensure holistic care. For Groseille, he selects fruit from four distinct sites, blending 50% each of Gamay and the teinturier (dark-fleshed) variant; three-quarters are direct-pressed whole-bunch into fiberglass vats, while the rest macerates for two weeks like a fruity infusion, all under wild yeasts with minimal filtration and a feather-light touch of sulfites at bottling for a pure, hazy expression at 12% ABV that honors the region's vibrant, mineral soul without a hint of pretense.Translucent ruby with a cloudy allure and gentle sheen in the glass, it erupts with an aromatic cascade of crunchy red cherries, ripe strawberries, and tart cranberries, laced with fresh raspberry, subtle violet florals, and a peppery herbal whisper grounded by flinty earthiness from the Touraine's stony terroir. On the palate, it's light to medium-bodied—juicy and electrifying with a velvety snap of red berry vibrancy, bright quenching acidity, whisper-soft tannins, and a dense, textured grip that dances into an energetic, peppery finish, shifting refreshingly crisp when chilled. Dive in now through 2027, served cool (12–14°C) alongside charcuterie, roasted poultry, creamy cheeses like a ripe Camembert, or grilled veggies under the sun—this is Loire's effortless joyride, proving a négociant's touch can rival the greats in delivering profound pleasure, one moreish sip at a time.
