Les Cigales dans la Fourmilière is the domaine of Ivo Ferreira and Julie Brosselin who live in Montpeyroux in the Languedoc.
Julie Brosselin’s Languedoc domaine is quite new, although she has plenty of experience, having previously been a partner in Le Petit Domaine. We met her because she and Ivo Ferreira from l’Escarpolette have recently become life partners and, once we tasted her own wines when we were tasting Ivo’s in July 2017, it took a few micro seconds to decide that we’d like to import hers as well.
Her wines generally are on the lighter side, with white wine mixed into some of the reds to make them more interesting and lighter to drink. But even her reds without the addition of white wine are still supple, light and delicious.
We must admit that we were at first attracted to Ivo’s wines through the stunning labels which feature Japanese calligraphy created for him by a friend who is a master of this art form.
And it is not surprising that he is turning out amazing wines when he has worked with such legends as Jean-Marc Brignot from the Jura (now working on a vineyard in Japan) and Jean-Pierre Amoreau from Bordeaux which explains why he is making an elegant old-vine Merlot called L’Enchanteur.
He only has about 5 hectares under vine and the soils are clay and limestone.
Some of the following wines were produced by either Julie or Ivo separately, but more often now they are a joint venture.
Julie Brosselin Vin de France Marée Basse 2017
Marée Basse 2017 is actually made with fruit from both Julie and Ivo’s vines. It’s a blend of Grenache Blanc (Julie) and Grenache Noir (Ivo) which were macerated together for 7 days. It’s a light red but with enough structure to go well with food. It would be fine just to drink too!
This is a good example of how they combine the best properties of red grapes and white grapes to create delicious, easy drinking wines.
This will go very well with a range of food such as charcuterie, chicken dishes, sausages, vegetable dishes such as the delicious salad we tried at Franklin in hobart that was a composition of exciting organic vegetables served on a bed of cashew cream that we were encouraged to eat with our hands. It will even enhance seafood dishes – or maybe we just think that because it has a picture of three fish on the label!
RRP: SOLD OUT
Julie Brosselin On Verra La Mer 2016
On Verra La Mer is a light, juicy Cinsault with lots of charm. It weighs in at only 12% alcohol meaning that it stands apart from the many strong, alcoholic wines that are produced in the Languedoc area.We are really enjoying Cinsault-based wines from the Languedoc. This grape variety is better known as one of the supplementary grape varieties that is often used to make some of the best wines in Châteauneuf-du-Pape in the southern Rhone.
This wine is not powerful like those in the Rhone, it is much lighter and far more suitable for pairing with food. In fact, it is a perfect expression of a drinkable Cinsault wine.
This wine goes particularly well with charcuterie, braised dishes such as Osso Bucco and dishes cooked over fire. But, in reality, it it so delicious that you can drink it with just about any food.
Julie Brosselin Rue de la Peste 2015
Rue de la Peste is a blend of Carignan and Syrah which at 12.5% is a fresh wine that captures the spirit of the Mediterranean so much better than the heavier, high alcohol wines for which the Languedoc is better known. This wine has good structure but does not dominate food due to Julie’s light touch in the winery.
Montpeyroux, where Julie lives, is quite close to Saint Chinian which is the “spiritual” home of the Carignan grape variety. It is in the rugged terrain around this area where the grape variety thrives.
The Syrah gives it strength on the finish to ensure that this is a well-rounded wine which has been cleverly blended to bring out the best qualities of each of the varieties.
This is a wine for enjoying with food as it has structure and strength while still showing a lightness that makes it so appealing.
Julie Brosselin Mata Hari 2015
As we mentioned in the introduction above it was the 2015 vintage of Mata Hari, which is a macerated Grenache Blanc, which convinced us to import Julie’s wines and we’re pleased we were able to secure 2 dozen bottles of the same vintage for this shipment. We tried it again while we were in France in July this year at the same time as our order was on the water while eating at the wonderful Auberge de Chassignolles. Drinking it with delicious food further confirmed our decision.
This is a beautiful orange (skin maceration) wine with stunning control of the tannins and other polyphenols that are produced from the skin contact with the juice. It has a limpid orange colour, beautiful phenolics and will match with just about any food you would want to eat!
We love this wine, but unfortunately so did everyone else and it has sold out on its first showing!
RRP: SOLD OUT
Ivo Ferreira La Petite Pépée 2017
The La Petite Pépée is an interesting wine due to the winemaking technique used. The grape used is Grenache Noir, a red grape, but the wine is a white wine!
This technique relies on the fact that red grapes almost always have white juice except for a few cases called teinturier grapes where the flesh and the juice is red (Gamay de Bouze is an example). The colour of most red grapes is entirely in the skins. Therefore if you crush non-teinturier red grapes carefully and immediately remove the skins from the juice it will be clear.
And this is what Ivo has done. He took a selection of red Grenache grapes and crushed them to produce a style of wine known in France as un blanc de noir.
Only 10.5% in alcohol.
Ivo Ferreira Le Blanc 2016
Ivo has released the 2015 version of his electrifying orange wine called Le Blanc. It is made from Muscat à Petits Grains, Terret Blanc and Grenache Blanc. It had about 14 days of maceration before pressing so the tannins are very light, and with no added sulphites, is also very fresh and drinkable.
It definitely exhibited spicy notes for us such as cinnamon as well as some hazelnut nuances which is often produced by mild oxidative treatment. There was also some fenugreek notes that signals the presence of sotolon which is a characteristic that we only find in naturally fermented wines.
While there has been some skin contact the wine is not the slightest bit tannic (such as we find in the skin contact wines from Friuli in Italy where the skins are left in contact for much longer), in fact it was a fresh, lively wine with a bright finish.
Overall, a very compelling and complex wine!
RRP: SOLD OUT
Ivo Ferreira Celeste 2017
Ivo has made another orange wine this year, entirely from Muscat à Petits Grains, called Celeste. It’s arrived in a naked bottle without absolutely no label affixed but a beautiful ticket tied to the top with string. We are currently working on a solution to make the information slightly more permanently attached to the bottle but we have tried it and it’s definitely a complex, fascinating wine. Slightly less juicy but more lifted than Le Blanc. Supplies are very limited as we were only given a small allocation of this wine.
Ivo Ferreira L’Enchanteur 2013
This brooding beauty is made from 100% Merlot grapes picked from vines that are at least thirty years old which thrive in clay and gravel soils which only ever receive a very light ploughing. This wine exhibits firm tannins and has power and structure on the palate.
After the grapes were picked very early in the morning, they were placed in small crates to avoid crushing. The grapes were fully de-stemmed, then macerated for ten days without punching down or pumping over. The wine was fermented with natural yeasts in concrete tanks and then transferred to old Bordeaux oak barrels for ten months on lees with occasional battonage.
The wine is named after the legendary Merlin the Wizard.
Only 300 bottles of this wine was produced!