THE RECENT HISTORY OF THE ESTATE
After proving himself around the world and working alongside renowned winemakers, Bastien Mousset returned to the Vendée in 2017. With his father’s help, they launched their winemaking venture there.
On the outskirts of Les Sables d’Olonne, the vineyard lives up to its name, since “Sabia” is the old local dialect term for the residents of Les Sables.
From the very first vintage, the young winemaker began the process of converting his 4.7 hectares of vineyards to organic farming. Through his encounters, Bastien surrounded himself with a team passionate about wine and viticulture. Together, they restructured the estate through new plantings and grafting. As a result of this hard work, the estate reached 9 hectares of vineyards in 2020. The team isn’t resting on its laurels: the goal over the next few years is to expand the vineyard area to about ten hectares.
PHILOSOPHY
The entire estate is managed in the spirit of craftsmanship, combining respect for nature and its ecosystem with meticulous care in tending the vineyards and the wine.
Every day, we strive to practice precision viticulture by caring for the vines at every stage of their development and prioritizing manual labor as much as possible. In this way, we hope to contribute to improving local biodiversity and leave behind only a minimal trace of our presence.
In the cellar, our goal is to allow the wines to fully express their grape variety and terroir. Wine is also a reflection of the winemaker; in this sense, our vintages possess characteristics that we appreciate: freshness, finesse, fruitiness, and depth. This is also why we ferment all our wines using native yeasts, in temperature-controlled tanks, and in containers of various materials: wood, stainless steel, and concrete.
PHILOSOPHY
The entire estate is managed in the spirit of craftsmanship, combining respect for nature and its ecosystem with meticulous care in tending the vineyards and the wine.
Every day, we strive to practice precision viticulture by caring for the vines at every stage of their development and prioritizing manual labor as much as possible. In this way, we hope to contribute to improving local biodiversity and leave behind only a minimal trace of our presence.
In the cellar, our goal is to allow the wines to fully express their grape variety and terroir. Wine is also a reflection of the winemaker; in this sense, our vintages possess characteristics that we appreciate: freshness, finesse, fruitiness, and depth. This is also why we ferment all our wines using native yeasts, in temperature-controlled tanks, and in containers of various materials: wood, stainless steel, and concrete.
OUR TEAM
At L’Orée du Sabia, we believe that a winery is born from a winemaker’s initiative and comes to life through the dedication of an entire team. This is especially true in biodynamic farming, where manual labor is a central and essential element in the production of quality wine.
Each vine is pampered and is meticulously analyzed, inspected, and tended to about fifteen times a year.
Our young, passionate team devotes all its energy every day to bringing its own unique touch to the expression of the terroirs of Brem-sur-Mer.
