Aude Duval & Sylvain Ohayon

L’Astré (Dordogne)

Operating out of the Périgord Pourpre (Purple Périgord) in the Dordogne, Domaine de l’Astré is the collaboration of Aude Duval and Sylvain Ohayon. The couple met in Argentina at the foot of the Andes while traveling to broaden their viticultural horizons—Aude having worked as a caviste in Libourne and Sylvain as a head winemaker in the Médoc.

In 2017, they took over an 8-hectare estate in Port-Sainte-Foy-et-Ponchapt, choosing to settle on a limestone cliff overlooking the Dordogne valley. Their project is dedicated to challenging the traditional "Bordeaux-style" expectations of their varietals, focusing instead on high-energy, "living" wines.

The Philosophy: Respect and Radiance

Aude and Sylvain operate with a simple but profound goal: to create wines so vibrant that they make the drinker feel "radiant with friendship." Their approach bridges the gap between technical rigor and natural instinct:

• Biodynamic Transition: Inheriting organic vines, they immediately shifted to biodynamic practices (Demeter certified) to strengthen the vineyard's ecosystem.

• Non-Conformist Vinification: They often blur the lines between red and white winemaking, using co-fermentations and short macerations to prioritize "drinkability" and fruit over heavy extraction or oak.

• Minimalist Intervention: Fermentations are spontaneous with indigenous yeasts. The wines are bottled unfined and unfiltered, with only "homeopathic" doses of sulfur (0 to 1.5g/hl) added strictly at bottling.

Technical Profile

Terroir and Vineyard Management The estate consists of 8 hectares in a single block, situated on a limestone cliff at an altitude of 80 meters. The soil is predominantly clay-limestone, which provides the power typical of the region but with a distinct mineral lift. The vines average 35 years of age and are planted at a high density of 5,000 vines per hectare, forcing the roots deep into the limestone bedrock. The vineyard is protected by a surrounding forest, which helps maintain a cooler microclimate.

Varietals and Vinification They grow a mix of Sémillon (1.7 ha) and red varieties Merlot, Cabernet Franc, and Cabernet Sauvignon (6.3 ha). Vinification takes place in a variety of vessels depending on the cuvée, including stainless steel for freshness, old 400L barrels for texture, and even terracotta and stoneware jars for specific parcellar expressions. They are known for "infusion" style macerations rather than heavy pumping over, often destemming by hand or using small percentages of whole bunches.

Notable Cuvées

• Pèlroge: Their "totem" cuvée—a unique "dark rosé" or light red blend of Merlot and Sémillon. It is fresh, tangy, and designed for pure conviviality.

• Flamenc: A vibrant rosé blend of Sémillon, Cabernet Franc, and Cabernet Sauvignon, co-fermented and aged in old barrels.

• Réjane: A 100% Sémillon white (often with a light skin maceration) dedicated to their daughter, showing the tropical and balanced side of the grape.

• Onèsta: A deep, structured Cabernet Franc aged for 12 months in 400L barrels, emphasizing the varietal's elegant vegetal and spicy notes.

• Les Oiseaux de Passage: A sparkling pétillant naturel made from Sémillon and Cabernet Franc, aged on laths for 6 months for a fine, festive bead.