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My collection

The cuvées

Each cuvée is a small series, made by hand. I never sell any of them: here I document my winemaking process to share what I’m learning.

Vintage

2025

A gamay trilogy

For this second vintage, we decided to think big: picking a whole row of gamay noir, in Niagara. So many grapes that it took three vats, and three vats make three distinct stories.

The bottle of Turbulent standing on a wooden table, its illustrated label clearly visible

Vintage 2025 · Gamay · 1 of 3

Turbulent

Our first “serious” red, with a few tannins nonetheless, courtesy of the stems.

Grapes
100% Gamay Noir
Technique
2 weeks of fermentation maceration with 15% stems
Aging
8 months in a plastic barrel
The bottle of Placide standing on a wooden table, its illustrated label clearly visible

Vintage 2025 · Gamay · 2 of 3

Placide

Our lightest and most drinkable cuvée of the lot, pre-approved for the patio.

Grapes
100% Gamay Noir
Technique
Direct pressing after a short maceration at room temperature
Aging
12 months in a plastic barrel
The bottle of Sagaces standing on a wooden table, its illustrated label clearly visible

Vintage 2025 · Gamay · 3 of 3

Sagaces

Our sturdiest wine, with more developed tannins that are just as well integrated.

Grapes
100% Gamay Noir
Technique
2 weeks of fermentation maceration with 35% stems and whole clusters
Aging
12 months in a plastic barrel

Vintage

2024

The first takeoff

Our first vintage: four Québec hybrid grape varieties harvested on Alain Breault’s plot, and two cuvées. Both were drunk down to the last drop.

The bottle of astrofizz lying on a blue-and-white striped tablecloth, next to an empty glass

Vintage 2024 · Sparkling rosé

astrofizz

Our first cuvée, the one that marked our takeoff in the Québec wine world.

Grapes
50% Crimson Pearl, 25% Saint-Cliche, 13% TP1112 and 12% Petite Perle
Technique
24 hours of cold maceration followed by pressing
Aging
3 months in bottle
The bottle of oxymarc lying on a blue-and-white striped tablecloth, next to an empty glass

Vintage 2024 · Still rosé

oxymarc

Our astrofizz that lost its bubbles with age and let itself be tickled by oxygen.

Grapes
50% Crimson Pearl, 25% Saint-Cliche, 13% TP1112 and 12% Petite Perle
Technique
24 hours of cold maceration followed by pressing
Aging
6 months in a glass carboy

Chronicles of an apprentice winemaker

La Liste · follow my journey · in French

The best of my small-batch winemaking, sent in French every once in a while.

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