Domaine de l’île Rouge Pét-Nat Rouge

About Domaine de l’île Rouge Pét-Nat Rouge

Domaine de l’île Rouge Pét-Nat Rouge is a natty wine from Bordeaux, specifically St-Emilion and is made from 100% Merlot.  Surprisingly delicate red berry fruits and gentle spice.

About Domaine de l’île Rouge

Antonin Jamois is the mad man behind Domaine de l’île Rouge. Who else would dare venture into making natty wine in the venerable region of Bordeaux? Originally from the Bordeaux region, Antonin initially took a different path from the vine. After studying agronomy, he left for the island of Madagascar, where he worked on an organic shrimp farm. He then ran a small hotel with his wife, also in Madagascar, where he was an instructor in snorkeling. During his studies in agronomy, he already had in mind to make wine one day.

On his return in 2014 from Madagascar (commonly known as the ‘Red Island’), it was only natural that the “Winery of the Red Island” should be set up. Initially, he took over part of his father-in-law’s vineyards in the Lugasson area. Little by little, he managed to buy back the vines being farmed out all around the winery. The winery now has a little over 2 hectares, lined with trees, and no winegrowing neighbors! The whole area is planted exclusively with red grape varieties (for the moment).

Antonin grows Merlot, of course (because of Bordeaux), but he has also replanted Castets and Mancin, old Bordeaux grape varieties. From the moment he set up his business, he has been working the vineyards in organic agriculture, and the winery has been certified since 2016. He is also inspired by certain principles of biodynamics and permaculture, particularly concerning soil cover. He keeps the soil alive with regular inputs of organic matter. He has recently started planting trees at the winery, with a view to creating an agroforestry plot (vines and fruit trees.)

Antonin works in his cellar as he does in the vineyards, as naturally as possible. The grapes are harvested by hand; in the cellar, the grapes are fermented using indigenous yeasts, the extractions are gentle, and the wine is matured in vats or barrels of several wines, depending on the vintages and Antonin’s wishes. During the vinification, Antonin does not use any inputs, and the wines are without added sulfites.