Sylvain Bock is based in the south ofArdèche on plots worked in organic for several decades. The vines are located between Alba la Romaine and Valvignères on limestone-limestone and shallow marl-limestone soils.
Sylvain worked for other winemakers for a long time after his formation Viti-Oeno in Mâcon in 2001 (same promotion as Andrea Calek and Blandine Chauchat of Mas Foulaquier!). He worked for Château des Rontets in Pouilly-Fuissé at Claire and Fabio Montrasi, two young architects who, like him, were not predestined for this job. He exchanges and learns a lot from these "neo-winemakers" who work in "common sense": work in green in the vineyard, manual harvesting, reconversion in organic, vinification and barrel aging, minimal use of sulfites and inputs oenological. In 2003, work in green and pickaxe for Jean-Michel Stephan in Côte Rôtie, then work in vineyard and cellar in Mazel where he continues to learn about natural wine.
Long animated by the desire to make his own wine, he settled in 2010 in the south of Ardèche on 4 ha of vines in renting previously worked the Gaec du Mazel. From the start, he has the chance to start on plots led in AB and set for quality production. Preserved weed killers and modern chemistry for several decades, soils are healthy. The cultural practices of Sylvain Bock obviously aim to respect the structure and microbial life of soils.
The vines are located between Alba la Romaine and Valvignères on limestone-limestone and shallow marl-limestone soils. Thus, the roots are quickly in contact with the source rock, which gives the wines a lot of minerality. Finally, the days are sunny, the nights often cool with the mistral like prevailing wind. In short, this almost ideal climate makes it possible to produce fresh and balanced wines in both red and white.At the end of 2013, Sylvain recovers 2,5 ha of additional vines (grenache and gamay) located between the villages of Alba la Romaine and Sceautres. We then leave the valley with predominantly calcareous soils and climb north towards the Coiron volcanic plateau (basalts). These new plots benefit from the influence of two very different and complementary soil types ... In hillsides, with a south-south-west exposure at 280 m altitude, this fresher and later terroir allows the production of wines fine, floral, fresh, delicate ... Finally, this "magical" place is removed and privileged: the vines (currently in conversion to the AB) are surrounded by woods and wasteland. A very promising terroir and unique of its kind where harmoniously cohabit gamays and magnificent Grenache cups.The yields are low (20 to 50 hl / ha), the varietal grape variety: the syrahs are around thirty years old; Merlot and Grenache Blanc are in their forties, and Chardonnays and gamays are 25 years old. Finally, the age of black Grenache varies between 30 and 50 years depending on the plot.Concerning vinification, the main idea is to extend the organic approach of the vine to the cellar. The aim is to produce a natural wine (without the use of oenological or chemical inputs) from grapes harvested by hand. Careful work in the vineyard produces healthy, concentrated grapes and optimum ripeness. Native yeasts ferment. The wines are unglued, unfiltered and without added sulphites. Better to keep them in good conditions. As a general rule, they are better six months after bottling (the batch number on the counter label mentions the initials of the variety and the date of bottling) and at their peak 2-3 years after setting. Finally, they are often more fulfilled after a carafe.