Bertrand Galbrun is a youthful vintner driven by a profound passion for crafting pure and naturally expressive wines. During his quest to find the ideal parcel of land for his winemaking venture, Galbrun embarked on a journey alongside his close friend, winemaker Sebastian David, dedicating four days a week to their work in Bourgueil. Captivated by the exceptional terroir of the region, he established his namesake domain there in 2005, cultivating 3.5 hectares of vineyards committed entirely to biodynamic practices.
The harvest is a meticulous, hands-on affair, conducted by a team of manual laborers. Grapes are gently gathered in small crates and undergo numerous careful selections before the vinification process begins. Following this, the grapes are meticulously destemmed and gently crushed by foot, a process that preserves the grapes’ integrity.
In adherence to a natural winemaking philosophy, Galbrun’s approach eschews the use of commercial yeast, added enzymes, and sulfur dioxide (SO2) in the fermentation vat. Additionally, there is no chaptalization involved in the winemaking process.
The resulting red wines of Bourgueil, which may contain up to 10% Cabernet Sauvignon, exhibit a primal and visceral quality, evoking a compelling desire to savor and appreciate their inherent essence.
