Mas Des Mesures - Vincent Augé

Mas Des Mesures exists for several reasons, firstly because I find that people are increasingly lacking in moderation, and this society of extremes is sometimes a bit tiresome. This is perfectly applicable to the world of wine; it's a constant battle between organic, conventional, natural winemakers, and so on. But they even manage to undermine each other among natural winemakers, each having their own definition of "natural" wine.

It's also because I make natural wine while being a trained oenologist; to put it simply, these two things seem somewhat contradictory to some, or if you look at it from a distance. But when you look closer, I think that to make wine without using chemicals, you actually need to understand all the mechanisms at work upstream, from a physical, chemical, and microbiological perspective. So I think that with regard to all of this, you have to be measured, know how to measure and interpret. You have to be quite rigorous and not make the mistake of rejecting technical aspects, while being aware of the limits of science and remaining open to intuition and what we can't yet fully explain (e.g., biodynamics), without falling into esotericism. I chose this name because I was also looking for something that revolved around the notion of balance, which is very important to me, both in wine and in cooking. In red wine, for example, the balance of a wine can be described along three axes: alcohol, acidity, and tannins; and for white wine: alcohol, acidity, and sweetness. This is the concept of roundness. You can draw a triangle with these three components, and basically, there should be a circle inscribed inside this triangle (see the Barycenter label). So, balance is good, but at the same time, as in chemistry, at equilibrium nothing happens; the equation is fixed. That's why I like it when it's balanced but with a little twist, something that stands out, fleeting but enough to evoke an emotion. It's the essence of moderation and excess, in short. Measure is also the foundation of music, like rhythm in percussion, which echoes the rhythm of our work. Throughout the seasons, everything repeats itself, but the ability to improvise, to temporarily break free from the rhythm, ensures that we never get bored. I've been converting to organic farming since 2018 on 2.5 hectares of vines in the Upper Orb Valley, and this year I'm making my first biodynamic preparations. I'm also eagerly awaiting the arrival of four Ouessant sheep shortly. I also own a truffle oak orchard, so the idea would be to rotate the grazing with the sheep (summer in the oaks and winter in the vineyards). I also plan to become a farmer-brewer by growing my own barley. You can get a better idea of my work on my Facebook profile, Vincent AUGE, or on the Mas des Mesures page. I only have the rosé bottled, the rest is still in the tank but you will find attached an analysis of everything I have in the cellar, which has been vinified without additives and without SO2.