Terroirs:
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clayey-calcareous
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silt in the lowest part of the Crèpy area
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molasse, glacial moraines, gravels, granitic pebbles in Marin - 470m above sea level (great minerality)
Grape Varieties:
Altesse, Chasselas, Gamay, Petite Arvine, Pinot Gris, Pinot Noir, Savagnin
Area:
The territories of Crepy and Ayze are opposite, being situated respectively in the north and in the south of Haute-Savoie. The exposure of the Crèpy territory is west and the vineyards, including the lieu-dit Paradise, are very close to Lac Leman (lake Geneva). There are also vineyards in the Cru of Marin and in the Cru of Marignan, on the French side of Lake Geneva, in Haute-Savoie.
Classification:
IGP Vin des Allobroges
Target:
The main dream of Dominique Lucas is to shape the best Chasselas in a biodynamic way respecting nature and its time. His method: optimum ripeness, harvesting as late as possible. The risk of not reaping the fruits of his labor is high, but the results are surprising.
Descriptions
Evalutation:
unique, pure and vital wines
- Altesse: precious grapes, crispy acidity. Relatively high -alcoholic level
- Chasselas: medium-high acidity
- Pinot Gris: pure
- Petite Arvine: complex and fresh
- Pinot noir: red fruits, vegetal and animal notes
Common notes:
Haute-Savoie identifiable in a sip
Un P’tit coin de Paradis
100 % Chasselas
Soil: molasse, glacial moraines, yellow clay .
Exposure of the vineyard: west
Age of the vineyard: thirty years
Manual harvesting in two-three steps, soft crushing, fermentation at 16 degrees C. In 500 l demi miud for seven-nine months.
In the glass the wine shows a golden hue with green reflections. The first olfactory approach is smoked. Time will welcome floral scents of hawthorn and apple blossom. Mineral nuances intertwine with hawthorn; fruity perceptions of red apple and mint balsamic. Notes of yellow melon emerge more at an olfactory-taste level, offering a slightly tannic and spicy sensation. The wine is fresh and mineral. An acidic-sapid vein recalls the sip. Excellent progression.
It goes well with aperitifs and lake fish
Un Matin Face au Lac
Vintage 2021100% Chasselas
It is a vineyard with a west exposure (30 years).
Soil: glacial moraines, molasse,yellow clay.
Manual harvesting in three or four steps.
Vinification: soft crushing, fermentation at 16 degrees C, in concrete eggs for seven-eight months.
5839 bottles in the vintage 2020
The wine shows a pale gold colour with green reflections. On the nose it presents a clear expression of red fruits with a suggestive floral background. Pear, citrus peel, fenugreek, fine and precise minerality. In the mouth notes of butter, brioche and smoke.
Lake fish, sweetbreads, sauerkraut, chicken, Asian cuisine
C de Marin
100 % Chasselas
Exposure of the vineyard: west
Age of the vineyard: 35 years old
Soil: glacial moraines, gravels, granite pebbles
Manual harvesting in two steps.
Vinification: soft crushing, fermentation at 16 degrees C. Aged in concrete eggs and 500 l demi miud for seven months.
The wine shows a pale straw colour,green and golden reflections. With time the delicate fruit is still perceivable. Rustic notes, flint, alpine flowers, citrus peel, lemon balm, hints of lemon and light minerality on the finish.
It matches with fish, white meat, cheese, Asian cuisine
Amphore Chasselas
100 % Chasselas - no sulphites
Soil: glacial moraines, molasse, yellow clay .
Exposure of the vineyard: west
Age of the vineyard: thirty years.
Manual harvesting in two steps, soft pressing, fermentation at 16 ºC. In 200-300 l clay containers (dolia) for twelve months. No filtration.
The wine has a pale gold colour, with brioche nuances. The nose reveals pleasant aromas of biscuit, quince, hazelnut, anise and gentian. The taste is intense and light, based on a mineral structure.
Sweetbreads, poultry, fish
Chasselas sous voile
100 % Chasselas - no sulphites
Soil: glacial moraines, molasse, yellow clay, west exposure of the vineyard (30 years).
Manual harvesting in two steps, soft crushing, fermentation at 16 degrees C, aged for two years in 228 l oak barrels without topping up. No filtration.
The oxidative vinification style makes the colour of the wine golden, with green and amber reflections.
The olfactory spectrum moves from orange and dried fruit, arnica flowers, bouquet and spices to raisins. Consistent oily entrance that blooms with an aromaic tonicity.
It matches with cheese, poultry
Pinot Gris IGP
100% Pinot Gris
Soil: glacial moraines, molasse, yellow clay with west exposure of the vineyard (5 years)
The grape harvesting is manual and consists of two steps: soft crushing and fermentation at 16 degrees C in concrete eggs and 500 l demi-miud for seven months.
The wine shows a golden colour with green reflections. Floral scents are preceded by candied fruit. Spices and buttery sweet notes are similar to the paste of a brioche. It is a generous wine with an elegant body and a delicate minerality.
It goes well with veal sweetbreads, sauerkraut, Asian cuisine.
Son Altesse
100% Altesse
Soil: glacial moraines, molasse, yellow clay with west exposure of the vine (5 years)
Manual harvesting in two steps, soft crushing, fermentation at 16 degrees C, in concrete eggs for seven-eight months.
Pale gold tint, with green and pearly reflections.
Olfactory sensations denote rural expression and refined fruit. Accompanied by floral notes such as hawthorn, it continues with candied citrus.
The taste confirms vivacity and citrus tension.
Aperitif, poultry in sauce and cheese
Comme une Evidence
100 % Pinot Noir
Soil: glacial moraines, molasse, silt with west exposure of the vineyards (30 years).
Manual harvesting, maceration and slow fermentation one month before soft pressing. Aging on the lees for seven months.
It has a red raspberry colour, with tawny and violet reflections.
Rich expression where the fruit, flavored with Kirsch, is accompanied by floral, spicy, underbrush and wild notes.
The mouthful is decided, it recalls the fruit.
Game, red meat, grilled meat
Miss Terre
100 % Petite Arvine
Soil: glacial moraines, molasse, yellow clay
Exposure of the vineyard: west
Age of the vineyard: from 13 to 20 years
Manual harvesting, soft crushing, fermentation at 16 degrees C.
It has a golden colour, candied richness, a balsamic, spiced and honeyed note. Raisins and candied citrus, mineral finish.
Aperitif, foie gras, dark chocolate
