Madagascar & Bordeaux
Domaine L'Île Rouge is a small, passionate natural wine estate in the heart of Bordeaux's Entre-Deux-Mers, founded by Antonin Jamois — a Parisian agronomist who spent a decade in Madagascar running an organic shrimp farm and boutique hotel before the birth of his daughter called him back to French soil. In 2014, Antonin and his family settled in Lugasson, where his in-laws owned vineyard parcels, and Domaine L'Île Rouge was born — named in homage to Madagascar, "the Red Island." Rather than taking over a large, established domain, Antonin started small, recovering and developing isolated plots embedded among meadows and forest, expanding from 0.8 hectares of Merlot to 2.5 hectares by planting forgotten ancient Bordeaux varieties: Castets and Mancin (red grapes nearly extinct after Phylloxera), and most recently Sémillon. He farms the entire property organically and promotes permaculture to preserve soil fertility and biodiversity, cultivating ancient cereals and fruit trees alongside the vines. The rest of the property is woodland and a meadow for his horse. The soils are shallow clay-limestone resting on "calcaire à astéries" — limestone with fossil starfish. Below the vines lies an extraordinary subterranean cellar: an old 19th-century freestone quarry, a troglodyte built into the cliff, where vinification and ageing take place in constant cool conditions year-round. This natural refrigerator preserves the freshness of the fruit and the "prise de mousse" for his Merlot Pét-Nat. The winemaking is defined by natural, low-intervention ideals: manual harvesting into small crates, indigenous yeast fermentations without added sulfur or oenological inputs, gentle extraction regimes, and gravity-based transfers with minimal pumping. These are wines that finally shake up the codes of Bordeaux — marketed under Vin de France rather than strict appellations, to give the winemaker freedom in expression.
From the Red Island & to the Red Earth
The story of Domaine L'Île Rouge is a story of roots, return, and rebellion — a Parisian agronomist's journey from the Indian Ocean to the clay-limestone hills of Bordeaux, carrying with him the lessons of organic farming in Madagascar and a determination to shake up the codes of one of the world's most conservative wine regions. It begins with Antonin Jamois, originally from Paris, who after studying agronomy spent ten years in Madagascar running an organic shrimp farm and even a boutique hotel. It was a life of tropical abundance, organic agriculture, and entrepreneurial spirit — but when his daughter was born, the pull of roots and soil, of family and French terroir, became irresistible. In 2014, Antonin and his family moved back to France, settling in Lugasson in the Entre-Deux-Mers, where his father-in-law owned a 6-hectare property with some vineyard parcels.
Antonin did not arrive as an established winemaker. He learned how to make wine on the job — a self-taught vigneron with an agronomist's scientific foundation and an organic farmer's philosophical commitment. The estate began with just 0.8 hectares of Merlot, a modest plot that Antonin saw not as limitation but as canvas. His fascination with the ancient Bordeaux varieties that had been forgotten about after Phylloxera — the great vineyard pestilence of the late 19th century that devastated European viticulture and led to the widespread replanting of vineyards on American rootstocks — led him to expand his plantings dramatically. He grafted and introduced Castets and Mancin, two old Bordeaux red varieties that had nearly disappeared from the region's vineyards, alongside the more familiar Merlot. Most recently, he has added Sémillon, the great white grape of Bordeaux, to further diversify his portfolio. The vineyard now covers 2.5 hectares at a density of 5,000 vines per hectare (2m x 1m spacing), with low-vigor rootstocks (420A and 161-49C) ensuring quality over quantity. The original planting dates to 2001, made with a clear eye toward quality production.
The name "L'Île Rouge" — "the Red Island" — is, of course, a nod to Madagascar, where it all began. But it is also a statement of identity: this is a domain that carries the warmth, the color, and the organic spirit of the Indian Ocean into the cool, limestone terroir of Bordeaux. Antonin's approach is serene and intelligent — he farms the whole property organically, promotes permaculture to preserve soil fertility and promote biodiversity in the vines, and cultivates ancient cereals and fruit trees as part of an agroecological system. The rest of the property is woodland and a meadow for his horse, creating a farm that is not merely a vineyard but a living ecosystem. This is not the manicured, chemically dependent Bordeaux of châteaux and classification systems; it is a wilder, more thoughtful Bordeaux — one that honors the past while looking toward a more sustainable future.
Today, Domaine L'Île Rouge stands as one of the most exciting natural wine projects in Bordeaux — a region not known for its embrace of zero-sulfur, indigenous yeast, low-intervention winemaking. Antonin's wines are recognized by The Grape Reset, Raisin, Cave Pur Jus, Marée Haute, Benedict Butterworth, and a growing network of natural wine enthusiasts who appreciate his commitment to authenticity, biodiversity, and the resurrection of forgotten varieties. His wines — Grande Terre, Confluence, Petite Terre, Masclaret, Pét-Nat Rouge, and Les Oubliés — are not merely beverages; they are expressions of a personal journey, a scientific curiosity, and a deep conviction that Bordeaux can produce wines of natural character and living energy. The estate's motto might well be: from the Red Island to the red earth, with nothing added and nothing taken away.
"A serene and intelligent approach, for wines that finally shake up the codes of Bordeaux!"
— Benedict Butterworth, on Domaine L'Île Rouge
Entre-Deux-Mers & the Starfish Rock
Domaine L'Île Rouge's vineyards are located in Lugasson, in the Entre-Deux-Mers, the heart of Bordeaux's right bank — a landscape of rolling hills, limestone escarpments, and ancient agricultural traditions that sits between the Garonne and Dordogne rivers. This is a terroir of extraordinary geological character: the soils are shallow clay-limestone resting on a bed of "calcaire à astéries" — a limestone type containing fossil starfish, a remnant of the ancient seas that once covered this region. The name itself evokes a marine past, a time when this land was underwater and the starfish that now fossilized in the bedrock swam in warm, shallow seas. The vineyard covers a modest 2.5 hectares, planted at high density (5,000 vines per hectare on 2m x 1m spacing) with low-vigor rootstocks that stress the vines and ensure concentration rather than volume. The vines were originally planted in 2001 with a clear quality orientation, and Antonin has maintained this focus through careful, organic viticulture.
The terroir is defined by its limestone bedrock, its clay-limestone topsoils, and its continental climate moderated by the proximity to the two great rivers. The Entre-Deux-Mers enjoys warm summers, mild winters, and sufficient rainfall to sustain the vines without irrigation — a natural advantage that Antonin exploits through his organic and permaculture approach. The shallow soils force the vines to root deeply into the calcaire à astéries, extracting minerals and complexity that translate into wines of remarkable freshness and mineral depth. The property's location, embedded among meadows and forest rather than in the middle of vast, monocultural vineyards, creates a microclimate of biodiversity that reduces disease pressure and enhances the ecological balance of the farm. The result is a terroir that produces wines of clarity, freshness, and honest expression — wines that speak of the limestone beneath and the organic care above.
Farming at Domaine L'Île Rouge is certified organic since 2016, with a philosophy that draws on permaculture and biodynamic inspiration to bolster soil life and vineyard resilience. No synthetic pesticides, herbicides, or chemical fertilizers are used. Antonin promotes biodiversity through mixed cultivation — ancient cereals and fruit trees grow alongside the vines, creating a polycultural ecosystem that attracts beneficial insects, improves soil structure, and reduces the need for intervention. The rest of the property is woodland and a meadow for his horse, ensuring that the farm remains a living, breathing landscape rather than a chemically dependent monoculture. The vineyards are worked by hand, from pruning to harvest, with careful attention to each vine's health and vigor. Treatments are minimal, using only organic-approved materials when strictly necessary. The harvest is entirely manual, with grapes picked into small crates to preserve fruit integrity — a labor-intensive approach that reflects Antonin's commitment to quality over convenience.
The grape varieties are a fascinating mix of the familiar and the forgotten, reflecting Antonin's dual commitment to Bordeaux tradition and the resurrection of pre-Phylloxera diversity. Merlot — the great red grape of the right bank, known for its plump fruit, soft tannins, and early ripening — forms the backbone of the estate's plantings and its most important cuvées. But it is the ancient varieties that give Domaine L'Île Rouge its distinctive identity: Castets, a nearly extinct red variety that contributes blood orange aromatics and structural complexity; and Mancin, another forgotten red grape that adds depth and historical authenticity. Most recently, Antonin has planted Sémillon, the classic white grape of Bordeaux, expanding the estate's range and its ability to express the full spectrum of Entre-Deux-Mers terroir. Together, these varieties form a portfolio that speaks of both Bordeaux's present and its past — of the wines that were made before Phylloxera changed everything, and of a future where biodiversity and heritage preservation are central to viticultural philosophy. All grapes are hand-harvested with careful selection, and Antonin's intimate knowledge of each plot guides every decision in the vineyard and the cellar.
Lugasson, Entre-Deux-Mers, Bordeaux right bank. Between the Garonne and Dordogne rivers. Rolling hills, limestone escarpments, ancient agricultural traditions. Continental climate moderated by river proximity. Warm summers, mild winters, sufficient natural rainfall. Property embedded among meadows and forest — not monocultural vastness. Biodiversity-rich microclimate reducing disease pressure. Historic viticultural area with quality orientation since 2001 planting.
Shallow clay-limestone soils resting on bedrock of "calcaire à astéries" — limestone with fossil starfish. Remnant of ancient seas covering the region. Shallow soils force deep rooting into limestone bedrock. Mineral extraction from starfish limestone creates freshness and complexity. Well-draining, stress-inducing soils. Distinctive Entre-Deux-Mers character: minerality, clarity, depth. Below vines: 19th-century freestone quarry troglodyte built into cliff — natural cellar with constant cool conditions year-round.
Certified organic since 2016. No synthetic pesticides, herbicides, or chemical fertilizers. Permaculture principles for soil fertility and biodiversity. Ancient cereals and fruit trees cultivated alongside vines — polycultural ecosystem. Woodland and horse meadow on rest of property. Mixed cultivation attracts beneficial insects, improves soil structure. Manual labor exclusively — pruning, canopy management, harvest all by hand. Small crate harvest for fruit integrity. Minimal organic-approved treatments only when necessary. Serene, intelligent, agroecological approach.
Merlot — backbone of plantings, great right bank grape, plump fruit, soft tannins, early ripening. Castets — nearly extinct red variety, blood orange aromatics, structural complexity, resurrected after Phylloxera. Mancin — forgotten red grape, depth and historical authenticity, pre-Phylloxera heritage. Sémillon — classic white grape of Bordeaux, most recent planting, expanding range. 5,000 vines/hectare density (2m x 1m). Low-vigor rootstocks (420A, 161-49C) for concentration. All hand-harvested with careful selection. Focus on quality over quantity since 2001.
Zero Sulfur & the Troglodyte
At Domaine L'Île Rouge, the cellar philosophy is one of absolute naturalness and minimal intervention: indigenous yeast fermentations without added sulfur or oenological inputs, gentle extraction regimes to avoid over-manipulation of tannins, gravity-based transfers with minimal pumping, and ageing in a remarkable subterranean environment that nature itself provides. The estate's winemaking is defined by what Antonin does not do: no commercial yeasts, no enzymes, no additives, no sulfur dioxide at any stage. This zero/zero approach — zero added sulfur, zero oenological inputs — is radical even within the natural wine movement, and it requires absolute confidence in the quality and health of the organically farmed fruit. That confidence is born from a decade of organic shrimp farming in Madagascar, from the lessons of permaculture and biodiversity, and from the understanding that healthy vines on living soils produce grapes that do not need chemical crutches to become wine.
The techniques are minimal, respectful, and deeply informed by the estate's unique cellar environment. Below the vines lies an old troglodyte — a 19th-century freestone quarry built into the cliff, which Antonin has converted into his winery and ageing cellar. This subterranean space provides constant cool conditions year-round, a natural refrigerator that preserves the freshness of the fruit and maintains the "prise de mousse" (natural effervescence) for his Pét-Nat. The cool, stable temperature allows for slow, elegant maturation without the need for artificial climate control. Gravity-based transfers minimize pumping, preserving the delicate structure of the wines and avoiding oxidation. Depending on cuvée, ageing is done in barrels, used wood, or neutral vessels — always with the goal of preserving freshness and allowing the terroir voice to speak clearly. For the pétillant wines, early harvest fruit undergoes subsequent cellar ageing in these cool conditions, allowing them to ferment in situ and develop their natural sparkle.
"Grande Terre" — The Grand Vin: The Grande Terre is Domaine L'Île Rouge's flagship cuvée — a Merlot from a half-hectare parcel that is treated like a Grand Cru, with meticulous selection, 16 months in barrique, zero added sulfur, and the freshness of fruit that has been aged in cellars as cool as the winemaker's convictions. This is Antonin's "grand vin," the wine that represents the pinnacle of his ambitions for Bordeaux right-bank Merlot — not the over-extracted, over-oaked, sulfite-stabilized Merlot of commercial production, but a living, breathing expression of organic viticulture and patient, natural winemaking. In the glass, it is deep ruby with garnet reflections. The nose offers ripe plum, black cherry, dark chocolate, and a distinct mineral, earthy note that speaks of the calcaire à astéries beneath. The palate is full-bodied, with elegant tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of depth and dignity — proof that Bordeaux can produce natural wines of genuine grandeur. Serve at 16–18°C. Ages beautifully for 5–10 years. ~€35–€45 / ~$38–$48.
"Confluence" — The Blend of Old and New: The Confluence is Domaine L'Île Rouge's signature blend — two-thirds Merlot topped up with Castets, aged for a year in barrels. It is a wine that captures the domain's evolving identity: the Merlot provides ripe prune flavors and the soft, generous fruit that the variety is known for, while the Castets contributes blood orange aromatics, structural complexity, and a link to Bordeaux's pre-Phylloxera past. The name evokes the meeting of waters — in this case, the meeting of ancient and modern, of forgotten variety and contemporary craft. In the glass, it is ruby with purple reflections. The nose offers ripe prune, blood orange, wild herbs, and a distinct mineral note. The palate is medium to full-bodied, with fine tannins, vibrant acidity, and a long, savory, slightly spicy finish. It is a wine of dialogue — between varieties, between eras, between the old Bordeaux and the new. Serve at 16–18°C. Ages well for 3–7 years. ~€30–€40 / ~$32–$42.
"Petite Terre" — The Carbonic Merlot: The Petite Terre is Domaine L'Île Rouge's most immediate and joyful expression — a carbonic maceration Merlot that delivers bouncy, fruity vitality in a style utterly unexpected from Bordeaux. Carbonic maceration, a technique more commonly associated with Beaujolais, involves fermenting whole grapes in a carbon dioxide-rich environment, extracting color and fruit without harsh tannins. The result is a wine that is light, fresh, and irresistibly drinkable — a "petite terre" in contrast to the "grande terre" of the estate's more serious cuvées. In the glass, it is bright ruby with purple reflections. The nose offers fresh strawberry, raspberry, bubblegum, and a distinct floral note. The palate is light to medium-bodied, with soft tannins, vibrant acidity, and a long, refreshing, fruity finish. It is a wine of pleasure and surprise — proof that Bordeaux Merlot can be playful as well as profound. Serve slightly chilled at 14–16°C. Drink within 1–3 years. ~€22–€28 / ~$24–$30.
"Masclaret" — The Skin-Contact Merlot: The Masclaret is Domaine L'Île Rouge's most experimental cuvée — a Merlot with just two days of skin contact, taking the color of a red wine but keeping the freshness of a white. It is a wine that challenges categories: red in appearance but white in spirit, structured yet light, serious yet approachable. The brief maceration extracts just enough color and tannin to give the wine body and depth, while preserving the primary fruit freshness and aromatic purity that longer maceration would obscure. In the glass, it is deep salmon-rose with ruby hints. The nose offers red cherry, rose petal, citrus zest, and a distinct mineral note. The palate is light to medium-bodied, with gentle tannins, vibrant acidity, and a long, refreshing, complex finish. It is a wine of paradox and pleasure — a red that drinks like a white, a serious wine that offers immediate gratification. Serve well chilled at 10–12°C. Drink within 1–2 years. ~€24–€30 / ~$26–$32.
"Pét-Nat Rouge" — The Natural Sparkle: The Pét-Nat Rouge is Domaine L'Île Rouge's natural sparkling red — 100% Merlot, zero/zero style (no added sulfur), with light spice and berry fruit. Made using the ancestral method, the wine is bottled before primary fermentation is complete, allowing the remaining sugars to ferment naturally in the bottle and create a gentle, effervescent mousse. The early harvest fruit and subsequent ageing in the cool troglodyte cellar allow the "prise de mousse" to develop naturally, creating a sparkling wine that is alive, vibrant, and utterly unique. In the glass, it is deep ruby with a gentle, natural haze. The nose offers fresh strawberry, raspberry, black pepper, and a distinct mineral note. The palate is light to medium-bodied, with a gentle natural mousse, vibrant acidity, and a long, refreshing, savory finish. It is a wine of joy and innovation — a sparkling red from Bordeaux, made without sulfur, in a 19th-century quarry. Serve well chilled at 8–10°C. Drink young. ~€26–€32 / ~$28–$34.
"Les Oubliés" — The Forgotten Ones: The Les Oubliés is Domaine L'Île Rouge's tribute to the nearly extinct grape varieties that Antonin has resurrected — Castet and Mancin, grapes that modern winemaking had abandoned after Phylloxera but that Antonin has brought back to life through grafting and patient cultivation. This is genuine heritage viticulture, rescuing pre-industrial grape diversity through organic, natural winemaking. The wine is a profound statement of Antonin's philosophy: that the future of wine lies not in homogenization and chemical dependence, but in biodiversity, memory, and the preservation of what was nearly lost. In the glass, it is deep ruby with garnet reflections. The nose offers blood orange, dark cherry, wild herbs, and a distinct earthy, mineral note. The palate is medium to full-bodied, with firm but elegant tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of memory and mission — every bottle a testament to the power of curiosity and conviction. Serve at 16–18°C. Ages well for 3–7 years. ~€32–€42 / ~$35–$45.
Vessels & Ageing: Domaine L'Île Rouge works with a variety of vessels — barriques for the Grande Terre and Confluence, neutral vessels for freshness, and the extraordinary subterranean troglodyte cellar that nature provides for all ageing. The 19th-century freestone quarry, built into the cliff below the vines, maintains constant cool conditions year-round — a natural refrigerator that preserves fruit freshness and allows elegant maturation without artificial climate control. Barrels and used wood are employed for the more structured cuvées, adding subtle complexity without masking the terroir. Neutral vessels preserve the purity of fruit for the lighter expressions. Gravity-based transfers minimize pumping, preserving the wines' delicate structure. All wines are fermented spontaneously with indigenous yeasts, with zero added sulfur, zero oenological inputs, and minimal intervention. The result is a portfolio of wines that are unmistakably Domaine L'Île Rouge — natural, living, deeply connected to the calcaire à astéries of Lugasson, and to Antonin's conviction that Bordeaux can produce wines of genuine character without chemical compromise.
"Grande Terre" — "Half-Hectare Merlot Treated Like a Grand Cru — Meticulous Selection, 16 Months in Barrique, Indigenous Yeasts, Zero Added Sulfur, Aged in a 19th-Century Troglodyte Quarry — The Grand Vin of Natural Bordeaux"
The Grande Terre is Domaine L'Île Rouge's flagship, most ambitious, and most profound wine — the Merlot cuvée that encapsulates everything Antonin Jamois believes about organic viticulture, indigenous yeast fermentation, and the transformative power of patience, limestone, and zero-sulfur winemaking. It is not merely a red wine; it is a testament to the beauty of the Entre-Deux-Mers terroir when cultivated with organic care, the courage of a winemaker who chooses to eliminate sulfur entirely in one of the world's most conservative regions, and the enduring magic of wines that honor the land without chemical compromise. The name evokes the great earth — the grand terre of Lugasson, the calcaire à astéries, the starfish limestone that gives these wines their mineral soul.
The viticulture is organic — certified since 2016, with permaculture principles and biodynamic inspiration. No synthetic pesticides, no herbicides, no chemical fertilizers. Antonin focuses on maintaining healthy vines on the shallow clay-limestone soils of Lugasson — creating an environment where Merlot, planted in 2001 at high density with low-vigor rootstocks, can express its full potential of plump fruit, soft tannins, and mineral depth. The half-hectare parcel is treated with the meticulous care of a Grand Cru: careful canopy management, selective leaf removal, and manual harvest into small crates to preserve every grape's integrity. The Merlot is the great red grape of Bordeaux's right bank, known for its generosity, its early ripening, and its ability to translate terroir into glass with remarkable fidelity.
In the cellar, the grapes are fermented spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. Zero added sulfur at any stage — a radical commitment that requires absolute confidence in fruit health and cellar hygiene. Gentle extraction regimes avoid over-manipulation of tannins, preserving the variety's natural softness and elegance. Gravity-based transfers minimize pumping, protecting the wine's delicate structure. The wine is aged for 16 months in barrique — French oak barrels that add subtle complexity, spice, and texture without overwhelming the fruit. The ageing takes place in the extraordinary troglodyte cellar — the 19th-century freestone quarry built into the cliff below the vines — where constant cool conditions preserve freshness and allow slow, elegant maturation. No filtration, no fining. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to Antonin's philosophical conviction that Bordeaux can produce wines of natural grandeur.
In the glass, it is deep ruby with garnet reflections — vibrant, alive, profound. The nose is intense and complex: ripe plum, black cherry, dark chocolate, cedar, and a distinct mineral, earthy note that speaks of the calcaire à astéries and the starfish limestone beneath. There are notes of wild herbs, a hint of violet, and a subtle spiciness from the barrique that adds depth and intrigue. The palate is full-bodied, with elegant, silky tannins, vibrant acidity, and a long, savory, complex finish. It is a wine of great personality — a wine that proves that when Merlot is grown with organic care on starfish limestone, harvested with meticulous selection, and made with zero sulfur in a 19th-century quarry, the result is a Bordeaux of both immediacy and profound depth, of both pleasure and genuine grandeur.
The Grande Terre is a wine of the table and the mind — it pairs beautifully with roasted meats, aged cheeses, rich stews, or simply with good bread and contemplation in the cool darkness of the troglodyte cellar. Serve at 16–18°C. It will reward careful cellaring, developing more truffle, tobacco, and mineral complexity over 5–10 years. Every bottle is a rare treasure — a testament to the power of zero, the beauty of organic winemaking, and the enduring magic of wines that honor the land, the starfish rock, and the patient, honest work of a man who learned to make wine in a quarry, with nothing added and nothing taken away. ~€35–€45 / ~$38–$48.
The Domaine L'Île Rouge Range
Antonin Jamois produces a natural, zero-sulfur portfolio from 2.5 hectares of organically farmed vineyards in Lugasson, Entre-Deux-Mers, Bordeaux. All wines are estate-grown, hand-harvested into small crates, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no oenological inputs. Zero added sulfur at any stage. Gravity-based transfers with minimal pumping. Ageing in a 19th-century freestone quarry troglodyte that provides constant cool conditions year-round. The portfolio includes reds, a skin-contact cuvée, and a natural sparkling — all marketed under Vin de France rather than strict Bordeaux appellations, to give the winemaker freedom in expression. These are wines that shake up the codes of Bordeaux — natural, living, deeply territorial. Prices are approximate and in USD/EUR.
Domaine L'Île Rouge produces a natural, zero-sulfur portfolio from 2.5 hectares of organically farmed vineyards in Lugasson, Entre-Deux-Mers, Bordeaux. All wines are estate-grown, hand-harvested into small crates, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no oenological inputs. Zero added sulfur at any stage. Gravity-based transfers with minimal pumping. Ageing in a 19th-century freestone quarry troglodyte built into the cliff below the vines — constant cool conditions year-round. The portfolio includes Grande Terre (Grand Cru-style Merlot), Confluence (Merlot-Castets blend), Petite Terre (carbonic Merlot), Masclaret (skin-contact Merlot), Pét-Nat Rouge (ancestral method sparkling Merlot), and Les Oubliés (Castet and Mancin heritage varieties). The estate was founded in 2014 by Antonin Jamois, a Parisian agronomist who spent a decade in Madagascar running an organic shrimp farm and boutique hotel. Named in homage to Madagascar — "the Red Island." Expanded from 0.8 hectares of Merlot to 2.5 hectares by planting forgotten ancient Bordeaux varieties: Castets, Mancin, and Sémillon. Certified organic since 2016. Vineyards planted in 2001 at 5,000 vines/hectare with low-vigor rootstocks. Soils: shallow clay-limestone on calcaire à astéries (fossil starfish limestone) bedrock. All wines marketed under Vin de France for freedom of expression. Distributed by The Grape Reset, Raisin, Cave Pur Jus, Marée Haute, Benedict Butterworth, and select natural wine retailers worldwide.
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Retailers / Importers / Shops that List Domaine L’Île Rouge (with links)
Petites Caves — Domaine L’Île Rouge listings petitescaves.com
Cave Pur Jus — natural wine shop listing Domaine L’Île Rouge Cave pur jus
Maree Haute — organic / biodynamic wine platform listing L’Île Rouge Marée Haute
Natural-Wines.com — Bordeaux / natural wines directory including L’Île Rouge natural-wines.com
Benedict Butterworth — retailer / wine shop presenting L’Île Rouge cuvées