Domaine Thomas

A real family affair: father, mother, son and daughter-in-law are all actively involved. Son, Julien, is gradually taking over from his father in the vineyards and cellar whilst Justine, his wife, is now managing most of the sales. The family have owned land in Sancerre since the 17th century and today the domaine is spread over 16 hectares around the commune of Verdigny, a little to the north west of the town of Sancerre. The soil is complex here with differing elements of limestone, flint and clay. Farming is done according to biodynamic principles and only indigenous yeasts are employed in the cellar. Ageing for the two whites and the rosé is done in tank.

Loire Valley

FRANCE

In the little village of Verdigny, not far from Sancerre itself, Julien Thomas has been gradually taking over from his father, Jean.

Continuing family traditions which began as long as the 1600’s, Julien is ably supported by his partner, Justine, just as Ginette, his mother, supported his father.

Building on centuaries – old knowledge Julien is adding his personnal touch and committed to producing richer Sancerre wines using natural techniques.

Viticulture

The natural at a gallop: Zero chemical treatment for Sancerre wines with respect for the fruit! Our philosophy, Biodynamics, is to help the vine reveal its terroir for a more personal expression of our wines. It is also a way of cultivating and respecting the environment. It is to put the vine at the heart of our priorities, to create a link between the vine and the winemaker. Working the soil maintains balance. It allows better microbial activity and also better water infiltration. The use of natural elements in driving allows the fauna and flora to develop in harmony. Ploughing forces the vine to deeper rooting and will thus seek “the terroir” that is best expressed in grapes and then in wines. Wine will be the expression of this because the qualities and particularities of the terroir are respected. These treatments promote the development of indigenous yeasts, key to the aromas and typicity of wine, unlike the use of foreign yeasts that guide aromas and end up standardizing wines. The goal of the “dynamic organic winemaker”, through its cultivation of the vine, is to produce a high quality wine and, above all, a real pleasure to drink it.

Winemaking

Allowing Nature full expression: our “Zero Chemical Approach” emphasizes respect for the fruit We follow what we call biodynamic approach. This allow the vine to reveal its unique personnality and terroir. It’s also a philosophy of cultivation in total harmony with the environment. The vine takes pride of place in our priorities. We create a real bond between the vine and the wine – producer. For example, we maintain a natural balance in the soil by working it with care, thereby encouraging richer microbial activity and better water absorption. The use of natural elements in the management of the vine creates a favourable environment for flora and fauna to flourish alongside the vines. We also plough the soil, forcing the vine to make deep roots into the terroir, later absorbed and expressed by the grapes and then by the wine. Respect for the qualities and specificities of the terroir is essential to make sure it is reflected in the wine itself. The care we take in managing the vines encourages the development of natural yeasts aromas and typicity. Non – native yeasts tend to influence the aromas and end up producing standardized wines. Our objective as biodynamic wine – producer is to manage our vines that we produce a high quality wine and above all one which is a real pleasure to drink