“The bottle doesn’t matter, so long as one gets drunk!” wrote Alfred de Musset. At Les Balcons, while we appreciate literature, we don’t necessarily subscribe to the great poet’s opinion on the matter! Here, winemakers and brewers share the same commitment to quality. While some of our brewers receive national medals in recognition of their meticulous work crafting delicate beers, the wine from the “Balmes Dauphinoises” winemakers has held Protected Geographical Indication (PGI) status since 2011. Some of them even have the privilege of having their precious beverage served on the tables of Michelin-starred restaurants of international renown. And besides, Alfred, getting drunk? Don’t even think about it! Moderation is key…
When the wine is drawn...
Let it be said, the culture of wine is ancestral to Saint-Chef since it was the Benedictine monks who imported it from the Middle Ages. Since 2011, with the creation of the IGP, five wine estates in this southern part of the Balcons du Dauphiné territory have benefited from it: Domaine Nicolas Gonin, Domaine Noël Martin, Domaine Re-naissance and La Cave de La ran to Saint-Chef itself; and Domaine Meunier in Sermérieu.
Saint-Chef and the culture of wine, a lasting story…
Saint-Chef in IGP
Since well before 2011, the Saint-Cheffois vineyard has been able to enter into a new dynamic thanks to qualitative selection work on native grape varieties and a reasoned approach to wine aging with organic or even biodynamic farms. This PGI is driven by new societal consumer trends that favor short circuits and environmental impact.
Saint-Chef on his draft horse
Happy who, like Ulysse, has had a great trip… Yes, but in Saint-Chef, Ulysse is the workhorse who works (in the company of Aurélia) the soils of the “Les Caves de La Courna” winery. And while Ulysses tows, sheep and poultry fertilize and clean. Result of the races: exceptional cuvées rewarded in particular in 2017 by a gold medal for Chardonnay at the Saint-Chef wine fair.
Saint-Chef and his traveling distiller
If the vintage distillers of yesteryear are no longer numerous, Serge Perticoz, a traveling distiller in Saint-Chef still perpetuates the family tradition. And, the show around the still is always a great moment of conviviality. Serge distils the many fruits of his estate which will be transformed after maceration into eau-de-vie, marc de pays or guignolet... An alchemist, this Serge!
The wine estates at the Balcons du Dauphiné
