SINGULARS: For June, the two gems from the Maison Troupeau collective, led by Simon Gastrein
For his second selection this June, Thomas Clouet, sommelier at HABILE, has chosen to talk about Simon Gastrein, his 'favorite' from the Rhône Valley, especially the one preferred by chef Eric Fontanini, most likely due to his past as a cook, but also because the winemaker from Hameau Toucheboeuf respects the terroir, striving to make the best of it, staying simple, respecting nature, and working collectively within the Maison Troupeau... all values shared with our eco-responsible table. Not to mention, and this is the most important to him, the quality of his wines, simply called 'Rouge' and 'Rosé'.
Do you know Simon Gastrein?
He is a young winemaker from the new generation, based in Bessey in the Pilat Regional Natural Park, and is in charge of 5 hectares of vines, some of which are extremely steep.
A trained cook, after learning with André Perret, Simon Gastrein began his winemaking adventure in 2017, releasing sublime wines that are very refined but full of character.
The winemaker from Hameau Toucheboeuf took over vineyards that no one wanted to start with, always with the idea of respecting the terroir, striving to make the best of it, staying simple, and respecting nature.
Furthermore, he is an advocate of polyculture on his estate, where he plants hazelnut trees, ash trees, rosemary, almond trees, and allows livestock to graze.
Do you know Simon Gastrein?
He is a young winemaker from the new generation, based in Bessey in the Pilat Regional Natural Park, and is in charge of 5 hectares of vines, some of which are extremely steep.
A trained cook, after learning with André Perret, Simon Gastrein began his winemaking adventure in 2017, releasing sublime wines that are very refined but full of character.
The winemaker from Hameau Toucheboeuf took over vineyards that no one wanted to start with, always with the idea of respecting the terroir, striving to make the best of it, staying simple, and respecting nature.
Furthermore, he is an advocate of polyculture on his estate, where he plants hazelnut trees, ash trees, rosemary, almond trees, and allows livestock to graze.
Simon Gastrein raises his wine on the slopes of the Hameau Toucheboeuf, just as he builds his estate. Simply. Photo Simon Gastrein
Simon Gastrein builds exactly with the values that HABILE. wishes to represent and embody. Thomas
But let's get to the point because in these beautiful days of late spring, as the atmosphere warms up, we are thirsty and hungry, and that's why we are here!!!!
'At Habile., in June, we highlight La Maison Troupeau, a collective project led by Simon Gastrein to: Highlight the local grape production, share our knowledge, tools, and working methods….' Thomas
The wines from Maison Troupeau
This kind and collaborative effort has created two cuvées so far, simply called 'Rouge' and 'Rosé' – both 100% Syrah.
These are easy-to-drink wines with an alcohol content between 11.5 and 12 degrees, both naturally fermented, as he only makes natural wine…
Rouge: fruity, powerful, with peppery accents, ideal for pairing with our lamb from the Ferme de Clavisy, slow-cooked for 8 hours, served with its thick sauce and a superb jus (not too tight because my chef, who is generous with his portions, wants us to be able to dip!!!
To hell with propriety, here it’s all about pleasure!!!!
Simon Gastrein builds exactly with the values that HABILE. wishes to represent and embody. Thomas
But let's get to the point because in these beautiful days of late spring, as the atmosphere warms up, we are thirsty and hungry, and that's why we are here!!!!
'At Habile., in June, we highlight La Maison Troupeau, a collective project led by Simon Gastrein to: Highlight the local grape production, share our knowledge, tools, and working methods….' Thomas
The wines from Maison Troupeau
This kind and collaborative effort has created two cuvées so far, simply called 'Rouge' and 'Rosé' – both 100% Syrah.
These are easy-to-drink wines with an alcohol content between 11.5 and 12 degrees, both naturally fermented, as he only makes natural wine…
Rouge: fruity, powerful, with peppery accents, ideal for pairing with our lamb from the Ferme de Clavisy, slow-cooked for 8 hours, served with its thick sauce and a superb jus (not too tight because my chef, who is generous with his portions, wants us to be able to dip!!!
To hell with propriety, here it’s all about pleasure!!!!
Rosé: It has the color of a light red, but the freshness of a rosé to sip all summer long! Light and fruity, it reveals subtle notes of strawberry and has a good length in the mouth. It is ideal for an aperitif, but also to accompany our strawberry variation, or simply because we are thirsty!!!
Two beautiful vintages of thirst-quenching wines to quench your thirst without hurting yourself to drink in moderation of course, or not ... Just come and discover them at Habile. at any time, we will welcome you there to be able to taste the canons of Maison Troupeau so refreshing but not only we have more than 300 references of wines at your disposal and a kitchen that is open continuously from 12 p.m. to 11 p.m. from Tuesday to Saturday.
#Thomas Clouet, sommelier of Habile.
Two beautiful vintages of thirst-quenching wines to quench your thirst without hurting yourself to drink in moderation of course, or not ... Just come and discover them at Habile. at any time, we will welcome you there to be able to taste the canons of Maison Troupeau so refreshing but not only we have more than 300 references of wines at your disposal and a kitchen that is open continuously from 12 p.m. to 11 p.m. from Tuesday to Saturday.
#Thomas Clouet, sommelier of Habile.