Pinard et Filles
COUNTRY: Canada
REGION: Québec
Pinard et Filles
Pioneering a bright-eyed wine crusade within the extreme terroir of Quebéc, husband and wife Frédéric Simon and Catherine Bélanger tend to their 2.2 hectare winery with resolute sincerity and an evolving sense of place.
Discovery drives the work that they do here, embodied by the relatively new plantings of vitis vinifera such as Pinot Noir, Pinot Meunier, Gamay, Cabernet Franc, Dornfelder, Chardonnay, Riesling, and Savagnin (uncommon in the area due to arduous growing conditions). Frédéric and Catherine farm organically, and make minimal alterations in the cellar; both of these choices invite myriad challenges in the face of winter’s extreme cold, and spring’s inevitable frosts. Still, they work determinedly – harvesting by hand, leaving their wines unfined and unfiltered, adding only minimal sulfur where necessary.
Though experimentation is well underway with the aforementioned varietals, production at Pinard et Filles is quite limited and circulates mainly within the local market. Over the years, however, an increasing number of their cuvées have made the short journey over the border, much to our delight.
Frédéric enlists renowned Canadian artist and novelist Marc Séguin to imagine custom labels for each of his wines. A painter himself, Frédéric has long collected Séguin’s pieces in his home, since his earlier days co-owning the restaurant Les Cons Servent and operating a wine importing business. That was all before he sold nearly everything he owned and began working toward the vision and love affair that is Pinard et Filles.
CUVÉES
“Autoportrait”
Grape: Gamay
Winemaking: destemmed, crushed, fermentation in stainless steel with gentle punch downs, vatting for 15 days
Aging: 12 months 228L barrels
Added S02: zero
“Chardonneret”
Grape: 85% Chardonnay, 15% Savagnin
Winemaking: both grapes vinified together
Aging: 12 months on the lees in 228 liter barrels
Added S02: zero
Picniquette
Grape: frontenac gris, la crescent, apple must
Winemaking: Natural co-fermentation of Gray Frontenac and LaCrescent in stainless steel vats. Natural fermentation of apple juice in stainless steel vats, then blending of cider and wine just before the end of fermentation. Addition of raspberry honey from Miels d’Anicet in canning.
Aging: natural refermentation in cans
Added S02: minimal
“Momo Pinku”
Grape: Gamay, Pinot Noir
Winemaking: 48 hour maceration, spontaneous fermentation in barriques with indigenous yeasts
Aging: 10 months in barriques, sur lie
Added S02: zero
“Anubi”
Grape: Frontenac Blanc
Winemaking: direct press, spontaneous fermentation in barriques with indigenous yeasts, no ouillage
Aging: 12 months in barriques, sur lie
Added S02: zero
“Horus”
Grape: Riesling, Chardonnay, Savagnin, Cabernet Franc, Gamay
Winemaking: direct press of Cabernet Franc and Gamay, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Added S02: minimal
“Pornfelder”
Grape: Pinot Noir, Dornfelder, Pinot Meunier
Winemaking: spontaneous fermentation in fiberglass with indigenous yeasts
Aging: Pinot Noir in five year old barrels, Dornfelder in demijohns
Added S02: minimal
“Wine Love Me”
Grape: La Crescent (50%), Riesling, Hibernal, La Crescent, Brianna
Winemaking: La Crescent macerated on skins for 90 days and fermented in fiberglass, rest of grapes direct press and fermented in barrel
Aging: fiberglass and barrel
Added S02: minimal
“Frangine”
Grape: La Crescent
Winemaking: 3 month maceration, spontaneous fermentation in stainless steel with indigenous yeasts, gentle press
Aging: in barriques
Added S02: minimal
“Royale”
Grape: 55% Marquette, 35% Petite Pearl, 10% Frontenac Noir
Winemaking: grapes harvested and vinified separately, vatting for 2-3 weeks in stainless steel vats
Aging: 18 months in 228L and 400L barrels
Added S02: zero
Vin de Jardin
Grape: Black Frontenac, Gray Frontenac, White Frontenac
Winemaking: whole bunches semi-carbonic maceration for white and gray Frontenac. Direct press for the Frontenac Noir
Aging: amphora
Added S02: minimal
“Novembre”
Grape: Marquette, Frontenac Noir, Petite Perle
Winemaking: whole cluster, spontaneous fermentation of Marquette and Frontenac Noir with indigenous yeasts, direct press of Petite Perle
Aging: in stainless steel
Added S02: zero
Blanc de Noirs
Grape: Pinot Noir, Pinot Meunier
Winemaking: direct press, separate, spontaneous fermentation in barriques with indigenous yeasts
Aging: 12 months in barriques, sur lie
Added S02: zero
“Queer”
Grape: Gamay, Pinot Noir
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Added S02: minimal
“Verre De Gris”
Grape: Frontenac Gris
Winemaking: spontaneous fermentation in fiberglass with indigenous yeasts
Aging: in fiberglass
Added S02: minimal
“En Équilibre”
Grape: Pinot Noir
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in stainless steel
Added S02: minimal
“Frangin”
Grape: Marquette, Frontenac Gris
Winemaking: soft pigéage, 2 week maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in barriques
Added S02: minimal