Domaine du Petit Bouchon, founded in 2020 by Vincent Larcelet in Eichhoffen, Alsace, France, is a micro-estate spanning ~2–3.7 hectares, producing ~5,000–10,000 bottles annually of natural wines under Vin de France or Alsace appellations. Named after Vincent’s daughter Agathe’s nickname, “Petit Bouchon,” the domaine reflects a family-driven passion for sulfite-free, biodynamic winemaking. Vincent, originally from Ornans, Jura, trained under Jura legends Jean-François Ganevat (2013–2017) and Domaine Villet, as well as Patrice Béguet, before relocating to Alsace with his wife Sophie due to scarce, costly vineyard land in Jura. Farming very old vines (80–100+ years, including centenary Sylvaner) and newer Gamay plantings (2020), Vincent crafts micro-cuvées of Sylvaner, Auxerrois, Riesling, Pinot Gris, Gewürztraminer, Pinot Noir, Chardonnay, and hybrid varieties (e.g., Oberlin-Cullman) with no sulfites, filtration, or additives. His wines, known for salinity, vibrancy, and experimental flair (e.g., Encore, Baboss), are exported to Europe, North America, and Australia, earning a rapid following in Alsace’s natural wine scene alongside Meckert and Kumpf et Meyer.

Winemaking Philosophy

• Organic and Biodynamic Viticulture: The 2–3.7 hectares (sources vary: 2ha per beattieandroberts.com, 3.7ha per vinsnaturels.fr) in Eichhoffen are farmed organically and biodynamically, certified by Nature & Progrès (no Demeter or Biodyvin certification). No copper, sulfur, or synthetic chemicals are used; instead, Vincent applies herbal teas, essential oils, and plant-based purins (e.g., nettle, comfrey) via a 20kg backpack sprayer, a labor-intensive process prompting a 2024 fundraiser for a €14,500 vineyard tractor (miimosa.com,,). Vines, including 80–100+-year-old Sylvaner and 25 ares of hybrids, are worked manually (no tractors, occasional horse plowing), with grass-covered rows to enhance biodiversity, akin to Meckert’s and Kumpf et Meyer’s practices. Manual harvests and low yields (20–30 hl/ha) ensure concentrated grapes, similar to Didon’s biodynamic methods.

• Natural Winemaking: Zero sulfites, no fining, no filtration, and spontaneous fermentation with native yeasts. Whites (Encore Auxerrois, Ultreïa Riesling, Lucie Chardonnay) are direct-pressed or macerated (e.g., Encore: 3 weeks whole-cluster), aged 9–12 months in vats, barrels, or dame-jeannes, yielding saline, floral profiles (jasmine, orange blossom, iodine). Reds (Baboss Pinot Gris/Auxerrois/Riesling, Pinot Noir) use whole-cluster fermentation, aged in barrels, offering spicy, red-fruit-driven wines. Pét-nats and orange wines (e.g., Ki Pik) explore experimental blends, sometimes incorporating local honey or spring water (reduktivt.dk). Manual bottling (gravity-fed, hand-corked, hand-labeled, wax-sealed) ensures minimal intervention, aligning with Plassat’s sulfite-free Jura wines and Didon’s unfiltered approach. If volatile acidity arises, Vincent blends or ages longer (e.g., 9 years, inspired by Philippe Jambon),

• Terroir: Eichhoffen’s clay-limestone and sandstone soils, on Vosges foothills with east-facing slopes, yield crisp, mineral wines, distinct from Jura’s marly limestone (e.g., Plassat’s Trousseau) or Châtillonnais’ red marl (Dame Jeanne’s Chardonnay). Alsace’s dry, sunny microclimate, protected by Vosges peaks, contrasts Meckert’s volcanic sandstone or Morel’s Saint-Aubin limestone.

1. Background

• Winemaker: Vincent Larcelet, born in Ornans, Jura, discovered wine in his teens, rejecting beer for its taste (poly.fr). After a transformative pilgrimage on the Camino de Santiago, he pursued viticulture, earning a BTS in sales and studying viticulture/oenology (unfinished) in Beaune. He trained in Jura with Patrice Béguet (Mesnay), Domaine Villet (Arbois), and Jean-François Ganevat (2013–2017), vinifying solo from 2013 under Ganevat’s mentorship, mastering natural techniques (beattieandroberts.com). In 2017, Vincent and Sophie, met on the Camino, moved to Alsace, where affordable vineyard land was scarce. By 2020, they leased ~2–3.7ha in Eichhoffen, planting Gamay and farming old vines, launching Domaine du Petit Bouchon with a promising 2020 vintage (buvance.com,). Vincent’s philosophy—“wine is fermented grape juice, basta”—rejects additives, embracing artistry and freedom