Le Raisin à Plume

Jacques Février is the passionate and dynamic winemaker behind Le Raisin à Plume (The Feathered Grape), a natural wine estate established in 2014 on the schist and gneiss slopes of the Coteaux d'Ancenis, near the town of Oudon in the western Loire Valley.

🌍 From Sommelier to Vintner

Jacques' journey is an inspiring example of a career change driven by passion for authentic wine:

• Global Education: Before becoming a producer, Jacques honed his palate and knowledge working as a sommelierin top establishments both in France and internationally, including in London and Australia.

• The Catalyst: His turning point came from time spent in Australia, where he worked with pioneering natural winemakers, most notably Anton Van Klopper of Lucy Margaux Wines. This experience solidified his desire to transition from serving wine to making it.

• The Return to the Loire: Returning to France, he and his partner, Julie, chose to settle in the Coteaux d'Ancenis, an area between Nantes and Angers that was relatively affordable and offered a diversity of grape varieties. They acquired an existing 5 to 6-hectare domaine, which they immediately began to convert.

🌿 Viticulture and Philosophy

Le Raisin à Plume is deeply committed to ecological and non-interventionist farming:

• Organic & Biodynamic Focus: The vineyards are certified Organic (Ecocert) and managed with strict natural principles. Jacques and Julie quickly converted the land from conventional farming to methods aligning with associations like Nature & Progrès.

• Schist and Gneiss Terroir: The vines are rooted in mineral-rich schist and gneiss soils, which impart the tension, minerality, and energy characteristic of their wines.

• Diverse Varieties: The estate cultivates a rich tapestry of Loire varietals, including Melon de Bourgogne, Sauvignon Blanc, Pinot Gris (known locally as Malvoisie), Gamay, Cabernet Franc, and the historical local red grape Abouriou.

• Cellar Honesty: In the cellar, Jacques favors simplicity and transparency. The wines are made with indigenous yeasts, often undergo whole-bunch maceration (for the reds), and are generally bottled without fining, filtration, or the addition of sulfites. The resulting wines are lauded for their purity, precision, and vibrant fruit.

Jacques Février is a key figure in the thriving natural wine scene of the Western Loire, actively participating in local groups like "Pinard et Jus" that foster community and mutual aid among like-minded winemakers.