A new vision in the Languedoc

2013 is the inaugural vintage for Domaine Frédéric Brouca. Frédéric and his wife Elaine, purchased 25 acres of vines in Faugères in the Languedoc region in 2012. Faugères is famous for its schist soil and moderate Mediterranean climate. The vineyards of DFB have been certified organic since 1997 with the majority of vines being 30+ years old.

Burgundian Philospophy

The estate is run with a Burgundian philosophy; precise focus on the terroir of each vineyard down to the individual vine. Frédéric

picks his grapes earlier than other wineries in the area to ensure freshness and to avoid overripe flavors and high alcohol levels. All harvesting is done by hand and gravity fed in the winery. The grapes are fermented using only native yeasts. Neutral oak and minimal use of  sulfur ensure the wines to retain their character. These wines are made with the care and precision of wines that are many times their price.  2500 cases produced.




12th Generations

Brother and sister team, Thomas & Véronique Muré take their family legacy very seriously. They are the 12th generation to make wine in the Haut Rhine dating back to 1650. 

A Famed Monopole

The Muré family's most prized possession is the monopole, Clos Saint Landelin. This famous vineyard was planted by monks in the 7th century. It sits at the southern end of the Grand Cru Vorbourg Vineyard in the village of Rouffach. The unique warm microclimat of the vineyard allows for early and even ripening. Conditions are often ideal for Vendanges Tardives and Sélections de Grains Nobles. Clos St. Landelin is one of the most revered vineyards in all of Alsace. 

The vineyards of the Muré family are certified Biodynamic. All newer plantings are high density to promote competition among the vines and limit the number and size of the bunches. Yields are very low. Harvest is done by hand in small 20 kgs boxes.

In the winery grapes go through rigorous sorting. The long cool fermentation takes place in large neutral casks with native yeasts. Wines mature in stainless on their fine lees. The Muré wines are  focused and fresh.




Terracaë is a joint project between Frédéric Brouca & Pascal Verhaeghe. Frédéric owns Domaine Frédéric Brouca in Faugères and Pascal owns the famous Cahors estate, Chateau du Cèdre. These two vignerons wanted to craft a palatable Malbec (Côt as it is known here) that is true to the terroir of Cahors without being masked in oak or subjected to long maceration times. The result is a wine of remarkable depth and freshness.

The Black Wine of Cahors

Malbec has been grown in Cahors for at least 800 years. It was one of the most sought after wines in Europe for many years. "The Black Wine of Cahors" was served at the wedding of Henry II & Eleanor of Aquitaine in 1151 and was also a favorite of Peter The Great.  Phylloxera, a terrible frost, and changing tastes, all led to a decline in the popularity of Cahors. With the rise of the popularity of Argentine Malbec, wine lovers are again turning their attention to the birthplace of this storied grape.

A New Vision Rooted in Ancient Terroir

Frédéric & Pascal wanted to approach their project with a Burgundian mindset; focus on a single vineyard to create the best wine possible from that site.  Cahors is all about the terraces. Terracaë comes from a single vineyard on the 3rd (highest) terrace with the poorest soil quality making for very expressive wines. This vineyard is certified organic and produces excellent fruit. These two friends are very careful to limit maceration times to make sure the wines are never over concentrated. Only neutral oak is used in the winery. Fresh and focused, Terracaë continues a long tradition with elegance.



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Simon Bertschinger and his wife Sara Frémine have developed Mas Sibert from scratch and produced their wines in their picturesque cellar in the village of Fos. Simon is Swiss and Sara from the Loire Valley and work their 5 acres in Roujan (now AOC Pézenas) and 2003 was Simon's first vintage. 

Simon picks his grapes early to retain the acidity.  The microclimate of his vineyard is quite fresh – and like to say:  "No risk -- no fun!"  He is biodynamic, but not registered as such.  He makes preparations from various plants, like nettles, bracken, horsetail, and comfrey.  He uses a little sulphur at bottling and occasionally tries some wine without sulphur, and neither filters nor fines.  He observed that natural wine can be un peu de tout. 

The result wines are honest with depth and texture.