2019 Le Galouchey Vin De Jardins Rouge MMXIX

Marco Pelletier doesn't do things much like everyone else, and he generally does them well. The Canadian, owner of Vantre restaurant in Paris (wine list of the year in 2021 from the Revue du vin de France), former head sommelier of prestigious establishments (Le Taillevent or Le Bristol), is also at the helm of an atypical cuvée, produced in Beychac-et-Caillau under the Vin de France denomination, which is found on the most beautiful tables in the world.

You can sip it at République in Los Angeles, at Le Bernardin in New York, in the star-studded Georges V or Hôtel de Crillon in Paris. Last year, it was even served during the NBA basketball finals between the Golden State Warriors and Boston Celtics. On the same subject, however, there is nothing to indicate, guided by the GPS, that the "Galouchey" invites itself into the elite of world gastronomy.  

The "estate" doesn't look like much. No castle or large ostentatious panel. Not far from the slew of companies bordering the RN 89, near a hangar containing the vat room, Marco Pelletier, 48 years old, the accent slightly tinted Canadian. His Bordeaux adventure began fifteen years ago, on a neighboring plot of land, with two friends and the shared ambition of creating a "garden wine" there. One of them had just bought himself a house there, they decided to cultivate vines there, a little outlaw and without planting rights, succeeding over the vintages and despite a confidential production (a few thousands of bottles), to build an international career. The beautiful story between friends is gone, he continues the Bordeaux epic.

In partnership with the Gonet family, owner of numerous wine estates including Château Lesparre, he has two plots - la chapelle and la piscine - on which he has free rein and where his vines knowingly display reduced yields: from six to eight bunches per foot. Like the good man, his wines are unique. There are traditional Girondin grape varieties but also Petit Verdot, Carmenère and even a few white grapes: Sauvignon, Sémillon and even a sprig of Muscadelle. Above all, the maker takes his time, and uses all nine permitted varieties.

A fan of infusion and no added sulphur, he ages his juices for a minimum of thirty months in old Burgundy or Bordeaux barrels. They then slumber for another year in their bottle before finally being marketed. The next bottles to be seized will thus be vintage 2019. The best blend, he defines it every year in the company of fellow sommeliers, during blind tastings.

His credo: "Return to the simplest expression of wine", shape "a beverage", repeats the one who wishes to "re-democratize Bordeaux" far from the woody taste that sticks to it with tannin.  Result: the greatest restaurants on the planet (re)order it every year.

Primarily Merlot, Cabernet Franc, & Cabernet Sauvignon, with small percentages of Petit Verdot, Carmenère, Sauvignon Gris, Sauvignon Blanc, Muscadelle, & Semillion. Each of the nine varieties is separately harvested by hand, manually de-stemmed (berry by berry), no crushing, the must is principally free-run. Each is separately fermented in stainless steel over indigenous yeasts. No extraction, with limited pumping-over only to keep the cap moist. After the alcoholic fermentation is complete, the young wine is racked into stainless vats where malolactic fermentation begins; then racked again into 3 and 4-year old Bordeaux and Burgundy barrels to age for 30 months.