History and Foundation:
Domaine du Mortier was founded in 1996 by brothers Cyril and Fabien Boisard, driven by a passion for viticulture discovered during their teenage years. Although they did not come from a family of winemakers, their parents' purchase of a house with a small vineyard in 1989 ignited in them a love for this art. After seven years, they decided to start their own domain, naming it in honor of the hamlet where the winery and vineyards are located, west of the town of Bourgueil. Over the years, the estate has grown to its current 16 hectares.
Terroir and Cultivation Philosophy:
Domaine du Mortier covers 16 hectares, including 8 hectares in Saint Nicolas de Bourgueil, 2 hectares in Bourgueil and 6 hectares of experimental vineyards in Brain sur Allonnes. The varied soils of the Central Loire Valley, created by the river, are ideal for growing Cabernet Franc, which produces wines with notes of violets, dark berries and white pepper, accompanied by soft tannins and a pleasant minerality.
The Boisard brothers' cultivation philosophy is geared toward respect for terroir and environmental sustainability. No synthetic chemicals, such as herbicides, insecticides or pesticides, are used in the vineyards. Soil management varies between natural grassing and surface tillage, depending on the nature of the soil. Vines are protected exclusively by organic products, such as nettle decoctions, horsetail and young willow shoots. This approach promotes a balanced and diverse ecosystem, which allows the vines to naturally defend themselves against diseases and pests.
Winemaking Techniques:
Harvests are done manually and grapes are picked in boxes, avoiding the use of machinery that could damage them. Vinification takes place without the addition of yeasts, enzymes or tannins, to preserve the authentic expression of terroir. The use of sulfur is kept to a minimum and employed only when strictly necessary, depending on the balance of the different cuvées and the health status of the grapes.
The 6-hectare experimental agroforestry project in Brain sur Allonnes, called “Brain de Folie,” embodies the Boisard brothers' philosophy of promoting biodiversity by planting shrubs and trees among the vines, creating a rich and balanced environment.
Macerations last from 10 to 30 days in cement, stainless steel or wood tanks, with aging taking place in oak barrels or in cement and wood cuvees, for a period ranging from 6 to 24 months. Since 2004, the harvest has been transferred via a conveyor belt into the tanks, allowing initial fermentation within the berries, promoting the extraction of fruity aromas.
