Domaine du Mortier, Fabien & Cyril Boisard

Domaine du Mortier was established in 1996 on 3 hectares in Saint-Nicolas-de-Bourgueil. Since then, the vineyard has gradually expanded to its current size of 16 hectares. It comprises plots in Saint-Nicolas-de-Bourgueil (8 hectares), Bourgueil (2 hectares), and 6 hectares of experimental vines in the neighboring village of Brain-sur-Allonne. We are committed to respecting our terroirs to produce authentic and vibrant wines.

Our 16-hectare estate is located north of the Saint-Nicolas de Bourgueil AOC, on the edge of the forest. We are committed to preserving our terroir and that of future generations.

In the vineyards

Our cultivation method prohibits the use of synthetic chemicals, herbicides, insecticides, or pesticides. Depending on the soil type, we either allow natural ground cover or cultivate the surface. We use only organic products, such as decoctions of nettles, horsetail, and young willow shoots, for the natural protection of the vineyard. We foster a balanced, diverse ecosystem that helps vines better defend themselves against diseases and pests.

In the cellar

The grapes are harvested by hand and picked into crates. The winemaking process uses no artificial additives—no yeasts, enzymes, or tannins—in order to preserve a true expression of the terroir. Sulfur is used sparingly, depending on the balance of the different cuvées and the health of the harvest, or even not at all if possible. Maceration lasts from 10 to 30 days in concrete, stainless steel, or wooden vats, followed by aging in concrete, wooden, or oak vats for 6 to 24 months.

Since 2004, the harvest has been received in a destemmer with sorting on a table. It is then transported by conveyor belt into the vats, where fermentation begins in the grape berries and promotes the extraction of highly fruity aromas.

AOC Saint-Nicolas de Bourgueil

The Sands

The terroir is composed of alluvial deposits and sediments from the Loire River, 20 to 30 cm deep. The vines, aged 10 to 30 years, produce a supple, light, and very fruity wine with aromas of small red berries and silky, rounded tannins. Best enjoyed young, within 3 to 4 years of aging, at a moderate temperature; ideal for accompanying an entire meal.

The Gravels

Thirty-year-old vines from the single-plot "Les Pelouzes" vineyard, covering 1.7 hectares. These wines often stand out from other cuvées. In its youth, the wine displays pronounced fruit notes, then evolves towards more complex aromas of spice and sometimes animal notes. Enjoy young with red meats and cheeses, or cellar for 7 to 8 years.

Dionysus

Selection of old vines over 50 years old grown on clay-limestone and tuffeau soils. Maceration for 15 to 20 days or more in wooden vats, followed by 12 months of aging in 5- to 10-year-old oak barrels. Subtle aging to preserve its typicity. Requires 2 to 3 years of bottle aging before fully expressing itself and can be cellared for 8 to 10 years or more.

Bourgueil AOC

The Pines

2 hectares located in the place called "Les Pins". One plot of old vines is intended for bottling, and another, younger, producing lighter and fruitier wines for wine dispensers.

Vin de France

Feet and Hands

No chaptalization, no added yeast. Whole-cluster fermentation in wooden vats for 25 days, without pumping over, daily foot treading. Aged for 24 months in oak barrels. Bottled without sulfites.

180 Days

No chaptalization, no added yeast, no added sulfites. Whole grain maceration in 220-litre barrels for 180 days, daily barrel rotation, then further aging for 180 days.

Out of Breath

A limited-edition vintage illustrating the difficulty of natural winemaking. In 2018, a vat that had not yet finished drying its sugars was aged for 18 months to complete the alcoholic fermentation.

The Mortar Reserve

Soléra began in 2014. Each vintage, the best barrel is blended with the previous ones. The first version is composed of five vintages, from 2014 to 2018, for a rare and surprising wine.

Brain de Folie, Vin de France

A 6-hectare experimental project in Brain-sur-Allonnes, with a variety of grape varieties planted using agroforestry techniques, accompanied by hedgerows, trees, and shrubs. On these gravelly plots with their highly diverse ecosystem, the estate produces a white wine, a dry rosé, and a light, fruity red wine.

Sauvignon

Hand-harvested in crates, gentle pneumatic pressing, cold settling, spontaneous fermentation in egg-shaped tanks. Dry and crisp white wine with powerful aromas.

Chenin

Hand-harvested, gently pressed, spontaneously fermented, aged for 6 months in egg-shaped tanks. Dry, complex and round white wine.

Pink

Gentle pressing, spontaneous fermentation, and aging in tanks. A blend of Grolleau, Cabernet Franc, and Cabernet Sauvignon. A dry, fruity, and delicate rosé.

Red

Carbonic maceration for 10 to 15 days. Blend of Grolleau Noir and Cabernet Franc. Aged for 4 months in vats. Light, fruity, and easy-drinking red wine.

Naturally Sparkling

Bottled before the end of fermentation, natural secondary fermentation in the bottle for 8 to 18 months. Disgorged without additives. Fine bubbles, ideal as an aperitif.

Pineau d'Aunis

Carbonic maceration for 7 days. Bottled in December 2024.

Natural Sparkling Wine 100% Chenin

Hand-harvested, gently pressed, spontaneously fermented and aged in vats. Dry, fruity and delicate wine.