Domaine No Control is a natural winery in Volvic, Auvergne, France, run by Vincent Marie, a former punk rock enthusiast turned winemaker. Established in 2012, the estate spans ~5 hectares of biodynamic vineyards (Demeter-certified since 2018, in conversion since 2013), producing ~15,000–20,000 bottles annually of sulfite-free, unfiltered wines, ciders, beers, and spirits, labeled as Vin de France due to non-conformist practices. Marie cultivates Gamay (Beaujolais and Auvergne variants), Pinot Noir, Syrah (Damas Noir), Chardonnay, Sauvignon Blanc, Sylvaner, Auxerrois, and Fer Servadou, with cuvées like Rockaille Billy, Fusion, Magma Rock, and La Sousouleuse. His “no control” philosophy—named after his punk rock ethos—emphasizes zero additives, native yeasts, and volcanic terroir, yielding vibrant, fruit-driven wines. Collaborations with Alexandre Bain (Loire) and inspiration from Patrick Bouju (Auvergne) and Bruno Schueller (Alsace) shape his approach. Wines are exported to Europe, the US, and Canada, with high demand due to limited production and cult status.

Winemaking Philosophy

• Biodynamic Viticulture: Marie farms 5 hectares across four parcels (Beauregard Vendon, Côteau Volvic, Les Crosses, Bourassol Nord) on volcanic soils (basalt, granite, clay-limestone, sand) in Volvic, Puy-de-Dôme. Vines, aged 5–120 years, are certified organic (2013) and biodynamic (Demeter, 2018), using preparations like 500P (horn manure) and 501 (horn silica), plus plant-based tisanes to minimize sulfur and copper. Manual harvests with 18kg crates preserve grape integrity. One parcel is worked by horse (Praline, with Michel Augé), avoiding soil compaction. Controlled grass cover and organic matter enhance biodiversity and soil health. Low yields (~30–35 hl/ha) ensure concentrated fruit.

• Natural Winemaking: Zero sulfites, no fining, no filtration, and spontaneous fermentation with indigenous yeasts. Whites (Les Crosses, Babinou) are pressed slowly (up to 12 hours) and aged 6–12 months in stainless steel or old Alsace foudres. Reds (Rockaille Billy, Fusion, La Sousouleuse) use whole-cluster maceration (2–6 weeks) or partial destemming, aged 6–12 months in vats or neutral barrels, yielding fresh, fruit-forward profiles with volcanic minerality. Cuvées like Insert Coing (quince-infused spirit) and Incendie et Pillage (beer) reflect his experimental side. Wines are vibrant, with notes of red fruits, spices, and tart apple, often with high drinkability.

• Terroir: Auvergne’s volcanic soils (basalt, granite) impart minerality and freshness, distinct from Jura’s marlylimestone (e.g., Plassat) or Burgundy’s dense limestone (e.g., Chapuis). Volvic’s high-altitude (~500m) and coolclimate yield lighter, acidic wines compared to Beaujolais’ Gamay.

• Background

  • Winemaker: Born in Normandy, Vincent Marie worked in sports marketing before discovering natural wines in 2003 at Caen’s natural wine fair, where he met Claude Courtois. Inspired, he earned a BTS in viticulture-oenology (2012) in Alsace, interning with Patrick Meyer and Bruno Schueller. Influenced by Patrick Bouju’s Auvergne wines, he acquired 1.4 hectares in Volvic (2012), expanding to 5 hectares by 2015 via Domaine de Tournoël. His punk rock background shapes his “no control” ethos and cuvée names.

  • Vision: To craft “living” wines, ciders, and beers without additives, reflecting Auvergne’s volcanic terroir and his rebellious spirit. His sulfite-free approach aligns with Plassat, Double Zéro, and Ganevat’s “pur jus.”

  • Scale: ~5 hectares yield ~15,000–20,000 bottles across 10+ cuvées