No Control
COUNTRY: France
REGION: Auvergne
Natural vigneron and punk rock enthusiast Vincent Marie started No Control in 2013 after turning his love and passion for natural wine into dedicated practice. With roughly 5 hectares located in Auvergne’s volvic of Puy-de-Dôme, the terroir is characterized by a diverse range of soils of ancient and recent volcanic origin, giving the wines a deep and unique mineral quality. His intention to produce deeply territorial and expressive wines is reinforced by his love for the environment and ecosystem, as far as being vinified according to a rigorous natural wine ethos and seeing no added SO2 whatsoever.
More information on No Control can be found here.
CUVÉES
“Tournoel Riot”
Region: Auvergne
Grape: Pinot Noir
Vineyard: vines ranging from 15-40 years old, south-east facing, on granitic sand and basalt, 1500ft elevation
Farming: organic, biodynamic
Harvest: by hand
Winemaking: whole bunch fermentation in fiberglass, some stomping to macerate bunches in the juice. blend of free-run and pressed juice. aged in Burgundian barrels for 15 months.
Fining: none
Filtration: none
Added S02: none
“Incendie & Pillage”
Region: Auvergne
Grape: 70% Gamay, 30% Pinot Noir
Farming: organic, biodynamic
Harvest: by hand
Fining: none
Filtration: none
Added S02: none
Rockaille Billy
Region: Auvergne
Grape: Gamay
Vineyard Size:
Soil: granite
Average Age of Vines: 50 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: Whole bunches in a fiberglass vat. Grape trampling to make space in the vat, maceration of whole bunches in the juice. 4 punch-downs, de-vatting, pressing and blending of both vats with the free-run and pressed juice. 3 week maceration.
Aging: half of the wine in a tank, the other half in a 23hl cask
Fining: none
Filtration: none
Added S02: none
Magma Rock
Region: Auvergne
Grape: Gamay
Vineyard Size:
Soil: granite
Average Age of Vines: 25 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: Whole bunches in a wooden triconical tank, daily punch-down for 12 days. De-vatting, pressing, blending of the free-run and pressed juice.
Aging: 23hl cask
Fining: none
Filtration: none
Added S02: none
“Babinou II”
Region: Auvergne
Grape: Muscat, Chardonnay, Trousseau, Gamay, Chenin Blanc
Farming: organic, biodynamic
Harvest: by hand
Winemaking: co-ferment
Fining: none
Filtration: none
Added S02: none
Les Crosses
Region: Auvergne
Grape: Chardonnay
Vineyard Size:
Soil: sand
Average Age of Vines: 15 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: Direct press
Aging: 6 months in stainless steel
Fining: none
Filtration: none
Added S02: none
Fusion
Region: Auvergne
Grape: Gamay
Vineyard Size:
Soil: sand
Average Age of Vines: 15-110 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: Whole bunches in 2 fiberglass vats. First vat: grape trampling to make space in the vat and maceration of whole bunches in the juice. Second vat: carbonic maceration. De-vatting, pressing, blending of both vats with the free-run and pressed juice. 3 week maceration.
Aging: half of the wine in a vat, the other half in a 15 hl cask for 8 months
Fining: none
Filtration: none
Added S02: none
La Coulee
Region: Auvergne
Grape: Syrah, Gamay
Vineyard Size:
Soil: green clay and basalt
Average Age of Vines: 10 year-old young syrah, 80 year-old syrah and gamay
Farming: organic, biodynamic
Harvest: by hand
Winemaking: Whole bunches in a fiberglass vat, daily punch-down for 15 days. De-vatting, pressing and blending of the free-run and pressed juice.
Aging: 18 months in barrels
Fining: none
Filtration: none
Added S02: none
