Hors Ciel

Jack-of-all-trades Victor Gourreau grew up in the area and comes from a family of winemakers. At 19, he left for Italy where he gained a lot of experience as a sommelier, maker and enthusiast. Young and already so skilled, he was mainly interested in the fermentation process and so he also gained experience in the beer brewery and in baking. During an internship in Portland, he met the American Emma Olson who worked there at the time.

With a shared interest in fermentation and low-intervention, the couple moved to the Minervois together, where in 2019 they experimented together for the first time with making their own wine in their own home. With success. Not long after, they bought 3 hectares of vines with mainly mouvèrde grapes. Already in 2021, the first official Hors Ciel vintage was there, with success. They work completely biodynamically, literally everything is done by hand and the land is grazed by sheep from December to the end of March. The two play with different vinification methods with mouvèrde in the leading role. In addition, they also have a beautiful plot of Cinsault, which is an old Carignan planted with some Terret Blanc and Grenaches here and there. In short, the king grape varieties in the region. With only the second vintages this year, the wines of Victor and Emma are airy, playful, fresh and juicy and at the same time with a stimulating layering and a lot of depth. So young and already so significant, one of the most promising new discoveries.