Domaine Prieuré Saint-Christophe "Altesse" Vin de Pays d'Allobrogie 2009

Details

Settling in Savoie in the 1970s, Michel Grisard rose to become a pillar of his region and of France's great wines, thanks to ambitious and forward-thinking choices. He is undoubtedly the winemaker who has contributed most to the recognition of Savoyard vineyards through his exceptional work on his own estate, but also through his involvement in the creation of Domaine des Ardoisières. For example, he fought to ensure that the Roussette de Savoie appellation would only accept this grape variety, whereas until 2002, it could include wines containing up to 50% Chardonnay. He also established several conservatories of local grape varieties, a subject in which he was deeply interested.

Michel Grisard created his estate in 1982, with just one hectare of Mondeuse at the time. He gradually expanded his vineyard and replanted, eventually reaching six hectares. He produced exceptional Savoy wines until 2010, the year one of his workers died on the estate, a tragedy that deeply affected him and led to the cessation of his business and his withdrawal from Domaine des Ardoisières. In 2015, the Giachino brothers, of the eponymous estate, took over the vineyards with the fervent intention of perpetuating the tradition and expertise of this great man for as long as possible. Wines bearing the Michel Grisard name are therefore even more sought-after than before and will naturally become increasingly rare.

The estate is located on the southern slope of the Combe de Savoie, in the Bauges Regional Natural Park (municipalities of Arbin and Freterive). The vineyard benefits from a superb Savoy terroir, where the soil is composed of alluvial deposits and silt, as well as clay-limestone scree. The vineyard is primarily planted with Mondeuse (4 hectares) and Altesse. From the outset, Michel Grisard practiced organic farming out of conviction—and following his meeting with Pierre Overnoy—and in 1994, he also decided to convert his estate to biodynamic farming, a practice then little known. He was also one of the few winemakers of his time to genuinely seek to reduce yields in favor of quality.

In the cellar, winemaking is precise, gentle, slow, and natural. The winemaker preferred to vinify his Mondeuse with partially destemmed grapes. The only problem with his wines is their scarcity. With only 6 hectares of vines, production hovered around 20,000 bottles each year, even though these wines are sought after worldwide.