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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Hautes Alpes Blanc “Grand Pic”
40% Marsanne, 20% Jacquère, 20% Altesse, 15% Müller Thurgau, 5% Chasan Planted in 1980s Moraine and scree (dolomite, silt, gravel) 1.8 ha
Hautes Alpes Blanc “Grains de Clotinaille”
70% Chasan, 30% Chardonnay Planted in 1980s Moraine and scree (dolomite, silt, gravel) 1.8 ha total
Hautes Alpes Rouge “Coste Rouge”
Gamay 25, 35 years old Moraine and scree (dolomite, silt, gravel) 1.8 ha total
Hautes Alpes Mollard “Hors Piste”
50% Mollard, Portugais Bleu, Gouais, Gamay; 50% Aubun, Hibou Noir, Chenançon, other varieties 70+ years old Moraine and scree (dolomite, silt, gravel) 1.8 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Vineyard plots sit at 900-1,000 meters elevation (2,950-3,280 ft)
• Organic viticulture (certified by Alpes Contrôles)
• Natural grasses are left to grow between the vineyard rows and are mown 2-3 times per year
• Vine shoots are not trimmed to protect grapes against the threat of summer hail
• Grapes are hand-harvested
• Wines are not fined, but clarify naturally during the cold winters
• Les Hauts Lieux translates to “The High Places” and is the title of a book about the Alps
• Cuvées are named after nearby peaks in the Massif des Écrins—each of which Mickaël has climbed

Hautes Alpes Blanc “Grand Pic”

• Named after the Grand Pic de la Meije, the second-highest peak in the Massif des Écrins
• The wine’s chiseled, precise style mirrors the jagged summit of the Grand Pic
• Grapes are directly pressed after harvest
• Fermentation begins in stainless steel tank at low temperature; wine is racked to barrel partway through
• Wine naturally completes malolactic fermentation in the spring
• Aged for 1 year in neutral (4-10 years old) demi-muids and barriques

Hautes Alpes Blanc “Grains de Clotinaille”

• Chasan is the offspring of Pinot Noir and Listan Blanco (aka Palomino), a cross created in Montpellier in 1958 that is well adapted to the Alpine conditions thanks to its short vegetative cycle (late budding and early ripening)
• Sourced from four parcels in the commune of Châteauroux-les-Alpes on the slopes of the Pic de Clotinaille, which reaches an elevation of 2,563 meters (8,409 ft)
• In Occitan, a tinaille is a vessel used for fermentation; the wine is named after the Pic de Clotinaille which towers over the vineyards
• Grapes are directly pressed after harvest
• Fermentation begins in stainless steel tank at low temperature; wine is racked to barrel partway through
• Wine naturally completes malolactic fermentation in the spring
• Aged for 1 year in neutral (4-10 years old) demi-muids and barriques

Hautes Alpes Gamay “Coste Rouge”

• Coste Rouge is the name of a mountain ridge in the Massif des Écrins
• Sourced from two small parcels
• Fermented in stainless steel tank
• 80% destemmed with 20% whole clusters
• Grapes are gently crushed by foot after 48 hours in tank
• Spontaneous fermentation with indigenous yeasts
• Maceration lasts 15-25 days
• Aged for 1 year in neutral (4-10 years old) demi-muids and barriques

Hautes Alpes Mollard “Hors Piste”

• An old-vine field blend from two parcels co-planted to roughly fifteen different grape varieties, in the spirit of the region’s historical winemaking customs
• Due to the diverse mix of grape varieties, the parcel contains many levels of ripeness at harvest; Mickaël picks everything in one pass to achieve unique character and complexity
• The name, which translates to “off trail,” is a nod to the wine’s unusual blend and style
• Mollard is the region’s only true indigenous grape
variety; the others have historically been grown here but are not native
• Fermented in stainless steel tank
• 80% destemmed with 20% whole clusters
• Grapes are gently crushed by foot after 48 hours in tank
• Spontaneous fermentation with indigenous yeasts
• Maceration lasts 15-25 days
• Aged for 1 year in neutral (4-10 years old) demi-muids and barriques
• Bottled unfiltered

General Information

Country
France
Region
Savoie, Bugey, Hautes-Alpes
Appellation(s)
IGP Hautes Alpes
Producer
Mickaël Olivon
Founded
2019
Annual Production
540 cases
Farming
Organic (certified)
Website
https://www.domaineleshautslieux.fr
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